Tuesday, 24 June 2014

Tim Tam Cheesecake with Salted Caramel.


This cheesecake has been in my to do list for a long long time. 
But I just doesn't have the time to do it. 

I think my baking list is piling up.
The amount of recipes I have on hand can take F O R E V E R to finish. 

And the best thing is I keep collecting them. 

But I'm happy. Who cares??

Soon I think I will have to sleep with my recipes and cookbooks because I have no space to store them.

Tim Tam Cheesecake with Salted Caramel.
Slightly modified from here
Yields: 8 servings


200grams oreo, cream remove (about 27 oreos)
7 tablespoon - 100grams melted butter.


150ml Whipping cream
3 teaspoon gelatine 
1/4 cup - 60ml water
250grams cream cheese (room temperature)
1/4 cup - 50grams castor sugar
1x200 grams Tim Tam chocolate biscuits, chopped.

Salted Caramel:

3/4 cup - 150grams sugar
Tiny bit of water
6 tbsp - 85grams butter
1/4 cup - 60 grams heavy cream
1 1/2 teaspoon sea salt


Crush your oreos using either a food processor or if you don't have one, dump all your oreo cookies into a plastic bag and using a rolling pin, crush it until it becomes fine crumbs.
Mix the crushed oreos together with the melted butter and combined till it looks like wet sand. 
Press it onto your cake base pan and chill the base in the fridge while you prepare the filling.


Whip the whipping cream till stiff and place in fridge for later use.
Sprinkle gelatine over water and let stand for about 10 minutes.
Place in microwave for 30 seconds or over stove top to melt the gelatin. 
Stir and cool. Set aside. 
Beat cream cheese and sugar together until smooth using a stand mixer about 4 minutes.
Stir in the cool gelatine mixture.
Add the chopped tim tam biscuits and combine together. 
Fold in the whipping cream.
Pour filling onto base. Smooth the top and cover with a plastic wrap and place in fridge to chill at least 4 hours or overnight before consuming.

Salted Caramel:

Place sugar in a heavy bottomed saucepan over stove top over medium high heat. 
Add a tiny bit of water and cook the sugar until it reach a deep amber colour, about 3 to 4 minutes. You have to monitor as it will burn very quickly. 
At this point, add the butter in and stir until melted. 
Slowly pour in heavy cream.
**Be careful as it will splatter! 
Add the salt.
Mix well and pour onto a flat tray to let cool before drizzling on the cheesecake.