Recipe

Tim Tam crackle cheesecake

You can't go wrong with Tim Tams, but you can get better with a Tim Tam flavoured cheesecake!

  • 45 mins preparation
  • Serves 12
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Ingredients

Tim Tam crackle cheesecake
  • 3 cup rice bubbles
  • 200 gram packet Tim Tams, chopped, plus extra to serve
  • 200 gram milk chocolate, melted
  • 1/4 cup desiccated coconut
  • 2 teaspoon powdered gelatine
  • 1/4 cup boiling water
  • 500 gram cream cheese, softened, chopped
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup thickened cream
  • 100 gram dark chocolate, melted, cooled
  • whipped cream to serve

Method

Tim Tam crackle cheesecake
  • 1
    Lightly grease and linea 20cm springform pan with baking paper.
  • 2
    In a bowl, combine rice bubbles, Tim Tams, chocolate and coconut, stirring well. Press into base and side of pan. Chill for 30 minutes until set.
  • 3
    In a heat-proof jug, using a fork, vigorously whisk gelatine into water until dissolved. Set aside to cool.
  • 4
    In the bowl of a food processor, combine cream cheese, caster sugar and vanilla. Pulse until smooth. Add cream and gelatine mixture. Process until well combined. Pour in melted chocolate, pulsing until smooth.
  • 5
    Pour mixture into case. Chill for 6 hours or until set. Serve topped with whipped cream and extra chopped Tim Tams.

Notes

This dish is best prepared the day before to ensure it is firm. Do not freeze.