Tim Tam Raspberry Cheesecake Recipe (Video)

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Crunchy crumbles of delicious double chocolate Tim Tam biscuit cookies mixed with melted butter come together for the crust of this irresistible Tim Tam Raspberry Cheesecake recipe.

Once the crust is pressed into the bottom of the pan, the luscious filling is made with thick, rich cream cheese, sugar, and vanilla extract whipped with a hand mixer till smooth. Four, fluffy eggs are added at intervals and the filling becomes silky and moist. Add more crumbled, chocolate Tim Tams to the filling for yummy texture and sweet taste. Sprinkle with a dusting of the Tim Tams and place sweet and juicy frozen raspberries around the top before baking.

 

Ingredients:

– 125 Grams of sweet cookies/biscuits
– 100-125 Grams of double choc tim tams
– 100-125 Grams of melted butter
– 750 Grams of softened cream cheese
– 1-1.5 Cups of sugar
– 1.1.5 Teaspoons of vanilla extract
– 4 Eggs
– 1-2 Packets of double choc Tim tams
– Add 1/2 -1 Cup of frozen raspberries

 

Directions:

1. Get a food processor and add the sweet cookies and double choc tim tams. Process into crumbs.
2. Add the melted butter and mix again.
3. Get a baking tin and pour in the mixture, spread it out, and flatten it down then put it in the fridge.
4. Get a large mixing bowl and put in the softened cream cheese, sugar, and vanilla extract. Beat it until it’s nice and creamy.
5. Add the eggs one at a time then mix.
6. Get your food processor again and process the double choc Tim tams into crumbs. Once done, pour it into the cream cheese mixture and mix.
7. Then pour the mixture into the baking tin and sprinkle with some Tim tam crumb and raspberries.
8. Turn your oven on to 140 degrees Celsius or 280 degrees Fahrenheit and cook for about an hour.
9. Once it’s done, leave the oven door slightly open and leave it there for about 3 hours. Then put it in the fridge for about 2-4 hours or overnight then serve.