John Who doesn’t like Tim Tams? They are a wonderful biscuit and when used to make a cheesecake, you are simply in Tim Tam heaven!
With a base of crushed Tim Tams, a cream cheese filling combining white and dark chocolate, surrounded by a wall of Tim Tams, topped with crumbled flake, you really only need a small slice.….maybe?
It is an easy to make cake that produces a very special and stunning looking cheesecake. This is a very rich cake, so fortunately the Tim Tam wall helps to decide the size of your slice….unless you double up. You know you want to!
| Prep Time | 40 minutes |
| Servings |
servings
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Ingredients
Base
- 3 packets Original Tim Tam Biscuits 200g packets
- 50 g Unsalted Butter softened
- cocoa powder to decorate
- 2 Flake Chocolate Bars to decorate
Cream Cheese Filling
- 500 g Cream Cheese softened at room temperature
- 1/4 cup Caster Sugar
- 400 g White Cooking Chocolate
- 300 ml Thickened Cream
- 200 g dark chocolate
Ingredients
Base
Cream Cheese Filling
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Instructions
Base
- Grease and line 21cm (internal) round springform cake tin with baking paper. Both sides and bottom.
- Line sides of tin with Tim Tams. You need to do this first to determine how many Tim Tams you need for the side of the cake and how many are left over for the base. You should use about 16 Tim Tams. Once this is done remove Tim Tams and put aside.
- Crush remaining Tim Tams in food processor.
- Add butter until combined.
- Remove from processor and press mixture evenly over base of cake tin.
- Replace Tim Tams around outside edge of base and put in refrigerator.
Cream Cheese Filling
- Melt white chocolate in a bowl over a saucepan with heated water. Set aside to cool.
- Melt dark chocolate in a separate bowl over a saucepan with heated water. Set aside to cool.
- With an electric mixer, beat cream cheese and caster sugar in a separate large bowl until light and fluffy.
- Add cooled melted white chocolate and continue beating until combined.
- Fold in cream until just combined.
- Transfer 1/3 of mixture to a separate bowl and fold in dark chocolate until just combined.
- Spread white and dark mixtures alternately over base in cake tin.
- Smooth over top, cover and refrigerate overnight before serving
- Decorate with sifted cocoa powder and sprinkle top with broken pieces of flake choclate bar to serve
