White Tim Tam Cheesecake

By Trish Rapley - 1st December 2024

Serves 10-12 people

This indulgent creamy delight of our White Tim Tam Cheesecake is a luscious dessert that combines the rich flavours of classic Tim Tams with a smooth, velvety cheesecake base.

Each bite is a heavenly experience, featuring a crunchy biscuit crust and a light, airy filling that melts in your mouth.

Perfect for any occasion, this cheesecake promises to satisfy your sweet cravings and leave you wanting more. Treat yourself to a slice of bliss today!

For the Crust:

250g Shortbread biscuits

120g butter (room temperature)

2 packets of white Tim Tams

For the Cheesecake Filling:

300ml thickened cream
675g cream cheese (room temperature)
½ cup granulated sugar

½ cup sour cream
1 lemon - zest
1 teaspoon vanilla extract

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well, but firm too!

Once it is beaten, I again place it back into the freezer until I am ready to fold it into my mixture.

I use Arnott's Tim Tams - An Australian biscuit!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the shortbread biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop, melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master, whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Roughly cut one packet of Tim Tams and mix through the cream cheese filling.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Place Tim Tams side by side around the edge of the baking tray (optional).
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Place in the fridge either for 6-8 hours or overnight to set.