Nothing makes me happier than a delicious cheesecake prepared at home. The three chocolate layers and biscuit combo makes for an extra sweet and totally indulgent delight.
- 250g delta cream biscuit packet
-
50g buttermelted
- 18 Tim Tams*
-
3 x 250g cream cheese, softened
- 1 1/2 C thickened cream
- 3/4 C caster sugar
- 200g white chocolate
- 200g milk chocolate
- 200g dark chocolate
- 1/4 C boiling water
- 3 tsp gelatine powder
- Grease and line a 20cm round springform** pan with baking paper. Process the delta creams finely in a food processor. Mix in the melted butter. Spread evenly and press onto prepared pan and place in fridge for 30 minutes.
- Arrange Tim Tams around the outside of the pan and put back in the fridge.
- Process one packet of cream cheese, 1/4 C caster sugar and 1/2 C of the thickened cream in a food processor. Add white chocolate and process until smooth. Dissolve 1 tsp of gelatine with 20mL of the boiling water and add to the creamed mixture. Spread over base and put in fridge for 1 hour or until set.
- Repeat step 3 now using milk chocolate and pour over the set white chocolate layer. Set in fridge for one hour.
- Repeat step 3 now using dark chocolate and pour over the set white and milk chocolate layers. Smooth the surface and set in fridge for three hours or until completely set. Enjoy!
*The family value pack works like a trick and is more bang for your buck here.
** Springform is ideal for cheesecakes. This means you can pop it out easily and keep the lining of the Tim Tams even!
Key to this recipe is patience. You need to give the different layers time to set in between so to avoid an unwanted marble effect (although may look cool?), but I think the finely separated layers keeps things interesting enough.
If you made this recipe, leave a comment to let us know how you went! Add a picture of your final result or post a picture on instagram and tag me@danibianchi_.