No-Bake Double Layer Tim Tam Cheesecake

• Condiments

  • 1 tsp Vanilla bean paste

• Baking & Spices

  • 200 g Milk chocolate melts
  • 3/4 cup Sugar
  • 200 g White chocolate melts

• Dairy

  • 80 g Butter
  • 300 ml Cream, lightly whipped
  • 500 g Cream cheese

• Other

  • 2½ tsp gelatine dissolved in ¼ cup boiling water, cooled
  • 2 X 200g packets tim tam biscuits (plus extra for decorating

Found on bakeplaysmile.com

Description

Ingredients

• 2 X 200g packets Tim Tam biscuits (plus extra for decorating)
• 80g butter, melted
• 300ml cream, lightly whipped
• 500g cream cheese, softened
• 1 tsp vanilla bean paste (optional) (or vanilla extract)
• ¾ cup sugar
• 2½ tsp gelatine dissolved in ¼ cup boiling water, cooled
• 200g milk chocolate melts
• 200g white chocolate melts
• 2 X 200g packets Tim Tam biscuits (plus extra for decorating)
• 80g butter, melted
• 300ml cream, lightly whipped
• 500g cream cheese, softened
• 1 tsp vanilla bean paste (optional) (or vanilla extract)
• ¾ cup sugar
• 2½ tsp gelatine dissolved in ¼ cup boiling water, cooled
• 200g milk chocolate melts
• 200g white chocolate melts

Directions

• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
• Finely crush 300g of the Tim Tam biscuits in a food processor and place into a bowl.
• Add the melted butter and mix until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream and set aside.
• Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, vanilla bean paste and sugar until smooth and creamy.
• Add the cooled, dissolved gelatine to the mix and beat until well combined.
• Divide the mixture equally between 2 bowls.
• Melt the milk chocolate and set aside to cool.
• Roughly chop the remaining 100g of Tim Tams.
• Fold the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams through one portion of the cream cheese mixture.
• Spoon the milk chocolate mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes.
• Melt the white chocolate and set aside to cool.
• Fold the melted white chocolate, the remaining whipped cream and chopped Tim Tams through the second portion of the cream cheese mixture.
• Carefully spoon the mixture over the milk chocolate layer and spread out evenly with a spoon.
• Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
• Decorate with extra Tim Tams before serving.
• To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
• Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
• Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1.
• Add 300g of the Tim Tam biscuits and crush on Speed 10 for 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
• Press the mixture firmly into the base of the pan and place into the fridge.
• Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
• Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
• Beat the cream cheese, vanilla bean paste and sugar in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
• Add the cooled, dissolved gelatine to the mix and mix on Speed 5 for 30 seconds.
• Divide the mixture evenly between two bowls.
• Place the milk chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
• Roughly chop the remaining 100g Tim Tam biscuits.
• Fold the melted milk chocolate, half of the whipped cream and half of the chopped Tim Tams through one portion of the cream cheese mixture.
• Spoon the milk chocolate mixture into the prepared tin. Spread out evenly with a spoon.
• Place into the fridge for 15 minutes.
• Place the white chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl.
• Fold the melted white chocolate, the remaining whipped cream and chopped Tim Tams through the second portion of the cream cheese mixture.
• Carefully spoon the mixture over the milk chocolate layer and spread out evenly with a spoon.
• Place the cheesecake into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
• Decorate with extra Tim Tams before serving.