Ingredients
Scale
- 250g Tim Tam biscuits, broken in half for the base
- 90g cold butter, cubed
- 500g cream cheese blocks, cubed
- 50g thickened cream
- 50g sugar
- 2 teaspoons vanilla bean paste
- 1 packet chewy caramel Tim Tams, roughly chopped for filling
- 1 packet Tim Tams of choice for topping, optional
Instructions
- Into bowl add roughly broken up biscuits. Blitz on speed 9 until fine.
- Add cold butter. Blitz on speed 6 for 20-30 secs until a soft dough forms.
- Press this into a springform tin. I line my tin with baking paper for easy removal. Set aside.
- Add cream cheese to bowl. Blitz on speed 7 for 45 secs. Scrape down.
- Add vanilla and sugar. Blitz on speed 4 for 1 minute. Scrape down.
- Add cream and blitz on speed 4 for 1 minute or until creamy and smooth.
- Stir through the caramel Tim Tams on speed 4 until mixed through.
- Pour mixture over the biscuit base
- Refrigerate for 4-6 hours. It sets quicker than a lot of my other cheesecakes.
- Just before serving sprinkle the extra chopped Tim Tams over the top.
- Use a warm knife to cut cheesecake (run it under hot water).
- Prep Time: 10
- Cook Time: 360
Nutrition
- Serving Size: 8