Tim Tam Cheesecake

Method

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1. Line the base and sides of a 22 cm springform tin with parchment paper.

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2. Crush the 12 Tim Tams to fine crumbs in a food processor, or in a bag with a rolling pin, and mix with the melted butter. Press firmly into the base of the tin and chill for 15 minutes while you make the filling.

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3. Melt the chocolate in the microwave in 20-second bursts, stirring in between, until smooth. Leave to cool for 10 minutes.

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4. Beat the cream cheese with the icing sugar and vanilla for 2 minutes, until smooth.

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5. Whip the cream in another bowl to soft peaks. Do not go past this point.

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6. Fold the cooled chocolate into the cream cheese until evenly mixed, then fold in the whipped cream in two additions, followed by the chopped Tim Tams.

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7. Spoon the filling over the base, smooth the top and refrigerate for at least 6 hours, until firm.

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8. Remove from the tin, decorate with the halved Tim Tams and dust with cocoa.

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Chef’s Tips

• Cool the chocolate before mixing it in. Hot chocolate melts the cream cheese and makes a runny filling.
• Stop whipping the cream at soft peaks. Stiff cream is hard to fold in and makes a grainy filling.
• Cut with a hot, dry knife, wiping it between slices, for clean edges.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Fresh raspberries
• Whipped cream
• Black coffee

Storage & Reheating

Keep covered in the fridge up to 4 days. Freeze whole or in slices for 2 months and thaw in the fridge overnight.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.