I am a sucker for cheesecake…. and chocolate…
Cheesecake and anything chocolate mixed with peanut butter are the two things I find very hard to say no to.
After my last cheesecake (here) I decided to have a try at making a new recipe and was inspired on an early morning supermarket dash before work, when Tim Tams for on sale for two for one. Having some self control- I kept the packets closed all day and looked forward to creating a delicious delight after work.
It is a relatively, straight forward cake that is soft and with a nice balance of white and milk chocolate flavours- a fantastic cake for a weekend treat, or like at our house- little midnight snacks.
250g Chocolate Ripple biscuits
100g butter (see method below. The amount of butter can vary batch to batch)
1 cup of caster sugar
250g lite cream cheese
250g cream cheese
250g light ricotta cheese
1 tsp vanilla extract
1/2 tsp lemon rind- finely grated
2 tbl plain flour
4 eggs ( at least 50g each)
300ml lite sour cream
200g original Tim Tams
200g White chocolate Tim Tams
1 tbl sifted cocoa
Berries and chocolate to decorate
Preheat the oven to 160 degrees (fan forced)
Crush biscuits until they are in fine pieces and melt butter in the microwave or stove top.
Gradually add the melted butter to the biscuit mix and stir after each addition. It is the right balance of biscuit and butter when the mix resembles wet sand. *The amount of butter can vary depending on biscuits used, and even the brand. I dont suggest adding the whole lot at once*
Line 21cm round cheesecake/springform tin with baking paper. Line the bottom of the tin with the crumb crust. Put in the fridge to set for at least 20mins.
Beat the cream cheese and ricotta cheese until smooth.
Add the vanilla, sugar, lemon rind to cream cheese – beat until combined and smooth. Beat in flour. Add eggs one at a time and beat after each addition.
Add sour cream and gently fold into the mixture. Divide into two batches. Make sure you have no lumps- if you do, strain the mixture in a strainer before adding the Tim Tams.
Crush the Tim Tams in two separate bowls.
Add the white chocolate Tim Tams to one batch and gently mix; pour over the crumb crust and refrigerate for 10minutes.
While in the fridge, stir the sifted cocoa and chocolate Tim Tams into the second half of the mixture. Take the cake out of the fridge and carefully pour the chocolate mixture onto the white chocolate mixture. Leave at least 1-2cm at the top of the tin to avoid it over flowing.
Place into the oven on the middle shelf, if possible. Add an oven proof, wide-mouthed dish on the bottom shelf which is filled with hot water. This will help to ensure the top of the cake does not crack.
Cook for approx 1hr 15mins – 1 hr 30 mins. When ready, the cake should just be set in the middle, but not hard. This means that when you touch the middle of the cake, it should not come off on your finger. Turn the oven off and open the oven door slightly- this will allow the cheesecake to finish cooking and then cool in the oven. When cool, transfer to the fridge.
Decorate with Tim Tams, berries and chocolate.
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