CHILLED
tim tam cheesecake
SERVES 12 | PREP 15 mins (+ cooling & 4 hours 45 mins chilling)
150g Arnott’s Granita biscuits
200g pkt Arnott’s Tim Tam Original biscuits
100g butter, melted, cooled slightly
60ml ( 1 /4 cup) boiling water
3 tsp gelatine powder
500g cream cheese, at room temperature, chopped
100g ( 1 /2 cup) caster sugar
300ml ctn thickened cream
100g milk chocolate, melted
100g dark chocolate, melted Whipped cream, to serve
1 Release the base of an 8cm-deep, 22cm springform pan. Invert the base then grease and line with baking paper. Secure base back in the pan, allowing the paper to overhang the edge. Grease the side of pan and line with baking paper.
2 Place the Granita biscuits and half the Tim Tams in a food processor and process until finely crushed. Add the butter. Process until well combined. Transfer the biscuit mixture to prepared pan. Use a straight-sided glass to spread and press over the base of prepared pan. Place in the fridge for 30 minutes to chill.
3 Pour the boiling water into a small heatproof bowl. Sprinkle with gelatine and stir until dissolved. Set aside to cool slightly.
4 Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Add the cream and beat until smooth. Pour in the gelatine mixture and beat until combined. Divide mixture between 2 bowls. Fold the milk chocolate through 1 bowl of cheesecake mixture and stir to combine. Pour over the biscuit base and smooth the surface. Place in the freezer for 15 minutes.
5 Fold the dark chocolate through the remaining cheesecake mixture until combined. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 4 hours or until set.
6 Cut the remaining Tim Tams in half. Serve the cheesecake topped with whipped cream and remaining Tim Tams.
TOP TIP
Swap the Tim Tam flavours and get creative with toppings! Try the Murray River Salted Caramel flavour and top with caramel sauce and sea salt flakes. Or Sunshine Coast Strawberries and Cream, topped with fresh berries.
frozen gaytime cheesecake
SERVES 12 | PREP 30 mins (+ 30 mins chilling & overnight freezing) | COOKING 5 mins
250g pkt
