Tim Tam Cheesecake

• tim tam biscuit, 15 crushed for base, 5 for top20 piece
• butter, meltedinto the base80g
• cream cheese, softened500g
• icing sugar120g
• vanilla extract1 tsp
• thickened cream300ml in filling, 150ml in ganache450ml
• dark chocolate, choppedfor ganache200g

Method

1. 1

   Blitz Tim Tams in a food processor to fine crumbs.

2. 2

   Stir crumbs with melted butter; press firmly into the base of a 22cm springform tin and chill 30 minutes.

3. 3

   Beat cream cheese with icing sugar and vanilla until smooth.

   Cream cheese must be at room temp or you'll get lumps.

4. 4

   Whip thickened cream to soft peaks, then fold gently into the cream cheese mixture.

5. 5

   Spoon filling onto the chilled base and smooth the top; chill at least 4 hours, ideally overnight.

6. 6

   For the topping, gently warm cream just to a simmer, pour over chopped dark chocolate, and stir until silky ganache forms.

7. 7

   Pour ganache over the set cheesecake, top with extra Tim Tams, and chill 30 minutes before slicing.

Per serving

520

kcal

7g

protein

42g

carbs

37g

fat