I Want To Have My Cake and Eat It Too

Here a little fact about me that you may or may not already know... I LOVE CHEESECAKE! So much... but I don't have it very often...

Here a little fact about me that you may or may not already know...


So much... but I don't have it very often because it's expensive. I found out that it's actually cheaper to make my own than to buy a decent one. Of course I can always buy the $5 Sara Lee ones, and they're nice, but I prefer the more indulgent ones.

So... we were having a shared lunch at work on the last day before most of us go off on holidays, and I decided to treat them all with a cheesecake.

Not just any cheesecake, but a Tim Tam one. I of course used the $2 Budget brand 'Chocolate Tammys' but they worked just the same.

I was smashing them up because I still lack a food processor in my kitchen, and L came in, wondering what the noise was.

L: What are you doing?
Me: I'm smashing up the chocolate version of myself...
L: It's very loud.
As if there had been nothing strange about what I said... it was quite hilarious.
You can't see, but the base is just chocolate biscuit goodness.

It turned out fantastic and I received a lot of compliments about it, so it was definitely a big accomplishment for me since it was the first cheesecake I've ever made.

I got the recipe courtesy of The WHOot. Go check it out! Or I've got it below:

2 x 200g packets Tim Tam biscuits
80g butter, melted, cooled
¼ cup boiling water
3 teaspoons gelatine powder
375g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream
180g block white chocolate, melted, cooled
Extra chopped Tim Tam biscuits, to serve

Process 300g biscuits until fine crumbs. Add cooled butter. Process until combined. Press mixture over base and side of a 20cm-round (base) springform cake pan. Refrigerate while preparing filling.

Place boiling water in a small heatproof jug. Sprinkle over gelatine. Whisk with a fork until gelatine dissolves. Set aside to cool.

Roughly chop remaining biscuits. Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add cream. Beat until combined. With motor running, gradually add cooled gelatine mixture and cooled chocolate, beating until combined. Fold in biscuits. Spoon mixture over base. Refrigerate overnight or until set. Top with extra biscuit. Serve

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