Wednesday the 11th of June was my gorgeous, wonderful, lovable partners birthday so we spent the week sick with chest infections in Melbourne - isn't that what everyone does? hahaha.
Luckily i freighted his birthday cheesecake all the way down before we were sick so it wasn't contaminated with my evil sick germs.
Either way, the cheesecake turned out great! I can thank Kel from Sweet Treats for the pic and the recipe as i was in no condition to take photos :) Although it looked almost exactly the same so that shows what a great recipe it is!
For all those Tim Tam lovers and cheesecake lovers find below Kel's recipe from her blog. it was delicious!
Base Ingredients:
1 250g packet Chocolate Ripple biscuits (these are a plain chocolate cookie, for those international visitors!) - I couldn't find these elusive chocolate ripple biscuits so i used half scallywags (my fave) and half butterscotch snaps. worked really well!
130g butter,melted
50g milk or dark chocolate,melted
1 250g packet Chocolate Ripple biscuits (these are a plain chocolate cookie, for those international visitors!) - I couldn't find these elusive chocolate ripple biscuits so i used half scallywags (my fave) and half butterscotch snaps. worked really well!
130g butter,melted
50g milk or dark chocolate,melted
Filling:
3 tsp gelatin powder
1/4 cup of water
2 x 250g packets Philly cream cheese, softened
1/2 cup caster sugar
1 x pkt Tim Tam biscuits ,chopped (OK, so maybe you international people may have trouble finding Tim Tams...but seriously, these are the best bickies EVER)
1 x 300ml carton thickened cream, whipped
3 tsp gelatin powder
1/4 cup of water
2 x 250g packets Philly cream cheese, softened
1/2 cup caster sugar
1 x pkt Tim Tam biscuits ,chopped (OK, so maybe you international people may have trouble finding Tim Tams...but seriously, these are the best bickies EVER)
1 x 300ml carton thickened cream, whipped
Method:
Process chocolate biscuits until finely crushed. Add butter and process until just combined. Press biscuit mixture evenly over base of a 20 cm spring-form tin. Cover and refrigerate while preparing filling.
Sprinkle gelatin over the water in a small heatproof jug.Stand jug in a small pan of simmering water and stir until gelatin is dissolved. Leave aside to cool slightly. Beat cream cheese & sugar with electric mixer until smooth. Stir in gelatin mixture, then chopped Tim Tams. Fold in whipped cream. Pour filling into prepared tin. Drizzle choc in parallel lines (about 1cm apart) across cheesecake. Pull a skewer backwards & forwards through choc to create a lovely pattern on the top of the cheesecake. Refrigerate cheesecake for about three hours or until set.
Process chocolate biscuits until finely crushed. Add butter and process until just combined. Press biscuit mixture evenly over base of a 20 cm spring-form tin. Cover and refrigerate while preparing filling.
Sprinkle gelatin over the water in a small heatproof jug.Stand jug in a small pan of simmering water and stir until gelatin is dissolved. Leave aside to cool slightly. Beat cream cheese & sugar with electric mixer until smooth. Stir in gelatin mixture, then chopped Tim Tams. Fold in whipped cream. Pour filling into prepared tin. Drizzle choc in parallel lines (about 1cm apart) across cheesecake. Pull a skewer backwards & forwards through choc to create a lovely pattern on the top of the cheesecake. Refrigerate cheesecake for about three hours or until set.
Love and kisses on both cheeks,
Sunny xxx
3 comments:
that looks TERRIBLY good!!! ahh! timtams!!! i need some!!! i haven't seen them in new york! or maybe i haven't exactly been looking. i love them in milk. yummy yummy
WOW! Makes me wish even more than I had a kitchen in my dorm!
I know - tim tams are the bomb!
I regularly send some over to my friend in the states who misses them!
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