Dessert

Tim Tam espresso martini chocolate cheesecake

Tim Tam Espresso Martini biscuits are the ultimate after dinner indulgence, either on their own or as part of this luxurious cheesecake. Recipe by NZGIRL.
Tim Tam espresso martini chocolate cheesecake
12
30M
1H 15M
1H 45M

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Ingredients

Ganache topping

Method

1.Grease and line a 23cm-25cm springform cake tin with baking paper. Preheat oven to 180°C.
2.Set a bowl over a small saucepan of simmering water and add the chocolate. Heat gently until starting to melt then remove from heat. Stir in the instant coffee powder until it is dissolved into chocolate and the chocolate is completely melted. Set aside.
3.Reserve 4 Tim Tam Espresso Martini biscuits and add remainder to a food processor or blender with the melted butter. Process until the biscuits form fine crumbs.
4.Firmly press the biscuit crumb mixture into the lined tin to form a compact base. Bake the base for 12 minutes in the preheated oven then remove.
5.In a food processor or mixer, beat the cream cheese, sugar, cornflour and vanilla extract until creamy. Add the eggs one at a time, mixing well after each addition.
6.Add the sour cream and the melted chocolate mixture and beat until thoroughly combined.
7.Pour the mixture into the prepared tin and bake in the preheated oven for 60 minutes. Allow the cheesecake to cool completely.
8.For the ganache topping, heat the cream until simmering in a small saucepan. Remove from the heat and add the chocolate, stirring until completely smooth.
9.Blitz the 4 reserved Tim Tam Espresso Martini biscuits in a food processor or blender to form crumbs.
10.Spread the ganache over the top of the cooled cheesecake and scatter on the Tim Tam crumbs. Serve in slices.

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