Layered Tim Tam Cheesecake by Thermo Zen. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Layered Tim Tam Cheesecake

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

12 slice(s)

Layered Tim Tam Cheesecake

400 grams Double Choc Tim tams, Base
80 grams Butter, melted
300 grams double cream
2.5 teaspoon Gelatine powder
500 gram cream cheese
1 level teaspoons vanilla extrac
170 gram caster sugar
200 grams white chocolate
200 grams milk chocolate
extra choc, biscuits, cream, for decoration

Add to shopping list

6

1h 30min

Preparation 1h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Everyday

Recipe's preparation

Method

BASE
Crush biscuits using Speed 5, 10 sec. Place in bowl to side.
Melt butter using Speed 5, 50 degrees for 1-2 minutes
Weigh in 300grams of biscuits to the butter and mix on reverse, speed 4, 20 sec. Press mixture into base and refrigerate.

FILLING
Disolve gelatine into 1/4 cup of water and allow to cool just a little.
Insert the butterfly and then pour the cream into the mixing bowl. Whip on speed 3.5 until light and fluffy approx 20 seconds. Place in bowl to side.

Place cream cheese in bowl and remove butterfly. Whip 20 sec, speed 4. Insert butterfly and continue to whip for 20 sec, speed 3.5. Add gelatine to this mixture and whip for 10 sec, speed 3.5.
Divide cream cheese between two bowls.

Melt white chocolate 3 min, 50 degrees, speed 4.
Mix in with the cream cheese mixture using a metal spoon.
Add half of the whipped cream and mix in with a metal spoon.

Melt milk chocolate 3 min, 50 degrees, speed 4.
Mix in with the cream cheese mixture using a metal spoon.
Add half of the whipped cream and mix in with a metal spoon.

Fold white choc filling onto base first and smooth. Add milk choc topping on top of this and smooth.

Place in refrigerator overnight or for at least 5 hours.

Decorate with chunks of chocolate, crushed, chopped tim tams and extra cream.

Accessories you need

Butterfly
buy now

Spatula TM5/TM6
buy now

Tip

I don't like washing the bowl. I melted the white chocolate first so I could then melt the milk choc afer without washing bowl. The white layer would look better next to the base, so would change this next time.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.