The great part is you have those Tim Tams around the outside to guide you when cutting, so you can see if your guests are 1 or 2 Tim Tam slice people. It cuts like a dream but is still creamy and soft. This cheesecake sets in the fridge in 2-3 hours but even better if made the day before. Tip it into your prepared tin and level it out, then carefully smooth the milk chocolate mixture over the top. The dark chocolate cheesecake mixture is still the thicker of the two and, for this reason, it’s the perfect one to use as the bottom layer. You don’t want to beat the air out of that fluffy cream. (Pic for milk choc only shown) Place a third of the whipped cream into the milk chocolate mix and the other two thirds into the dark chocolate mixture and just gently fold it through. The way we fix that is with whipped cream. At this point, you’ll notice the dark chocolate mixture is much thicker than the milk chocolate. Add melted milk chocolate to one and melted dark chocolate to the other and beat through. The no bake chocolate cheesecake layersĪfter beating together a simple cheesecake mixture, you’ll divide that between bowls. You may need to trip the last one to fit. Now stand alternating milk and dark chocolate Tim Tams upright around the side. Start by blitzing some milk chocolate Tim Tams to crumbs and mixing with melted butter, then push them into the base of your lined tin. The result is a dark chocolate cheesecake layer that sets slightly firmer than the milk chocolate but still soft enough to melt away on your tongue. The recipe works wonderfully for the milk chocolate but it did require a little more cream for the dark chocolate portion so that it remained soft and creamy. White chocolate sets much softer than milk, and especially dark chocolate. The white chocolate version, which I also used as the base for my No Bake Oreo Cheesecake, is super creamy and I chose to recreate that recipe using milk and dark chocolate. I first used this in my Dulce De Leche White Chocolate Cheesecake recipe and now here in this No Bake Tim Tam Cheesecake. I developed a recipe though that uses chocolate instead as the setting agent. No bake cheesecakes have no eggs to help them set and often will rely on a little gelatine. The cheesecake mixture is made with two different chocolates and layered in the cake one on top of the other for a very impressive no bake chocolate cheesecake indeed. I made a base using the milk chocolate version for the base then lined the sides of the tin with alternating milk and dark chocolate Tim Tams. ![]() This time I decided to use my Tim Tams in a more “grown up” manner. The middle goes all melty and gooey and is just pure deliciousness. You know the Tim Tam Slam right? Bite off opposing corners (just a little bit) of a Tim Tam and then use it as a straw to drink your favourite hot drink. ![]() I know right?!! Don’t worry, at some point this all changed and now I’m fairly sure I could be a Tim Tam Slam ambassador. I never used to like Tim Tams when I was growing up. I obsessed with my silicone spatula to make sure all the mixture gets into the pan.STORAGE – This must be stored in the fridge, in an airtight container. This is a fridge set cheesecake and keeps well for up to a week. ![]() One cheesecake mixture gets split and combined with two different chocolates and is then layered, one on top of the other. Incredible flavour in a no bake cheesecake.ĭIFFICULTY – easy. Two separate chocolate layers, a lining of Tim Tams. Why you’ll love this No Bake Tim Tam Cheesecake
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