Tim Tam Cheesecake

Ingredients for 1 servings:

• 137 g Oreo cookies (one pack)
• 50 g butter, melted
• 6 biscuits (white Tim Tam)
• 6 biscuits (milk Tim Tam)
• 6 biscuits (dark Tim Tam)
• 750 g cream cheese, soft
• 375 ml double cream
• 165 g sugar, fine
• 200 g white chocolate, finely grated
• 200 g milk chocolate, finely grated
• 200 g dark chocolate, finely grated
• 60 ml water, boiling
• 3 tsp gelatin powder
• Caramel sauce
• Biscuit(s) (Tim Tam)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours 30 minutes; Total time approx. 7 hours

3-layer no-bake chocolate cheesecake

Line the inside and sides of a 20 cm springform pan with baking paper. Finely crush the Oreo biscuits and stir in the melted butter until well blended. Press the mixture firmly into the bottom of the prepared springform pan. Place the pan in the refrigerator for 30 minutes to allow the base to set. Arrange the Tim Tam biscuits in alternating colors next to each other on the side of the pan and return the pan to the refrigerator. Place 1/3 of the cream cheese (250 g) with 1/3 of the double cream (125 g) and 1/3 of the sugar (55 g) in a food processor (alternatively use a bowl and mixer) and mix until the mixture is smooth and soft. Add the white chocolate and mix thoroughly. Pour 1 tablespoon of boiling water into a small cup and add 1 teaspoon of gelatin. Stir until the gelatin has completely dissolved, then add to the cream cheese mixture and mix well. Pour the mixture into the prepared tin, smooth the surface, and refrigerate the tin for one hour until the mixture has set somewhat. Place 1/3 of the cream cheese, 1/3 of the double cream, and 1/3 of the sugar into a food processor (alternatively, use a bowl and blender) and blend until the mixture is smooth and soft. Add the milk chocolate and mix thoroughly with the mixture. Pour 1 tablespoon of boiling water into a small cup and add 1 teaspoon of gelatin. Stir until the gelatin has completely dissolved, then add it to the cream cheese mixture and mix well. Pour this mixture into the tin, smooth the surface, and refrigerate the tin for another hour. Repeat with the remaining cream cheese, the remaining double cream, the remaining sugar, the dark chocolate, and the remaining gelatin, then pour the mixture over the milk chocolate layer in the tin. Smooth the surface and refrigerate the tin for 3 hours. Remove the cheesecake from the pan, place it on a cake plate, and decorate as desired. I used mini Tim Tams and the rest of the large Tim Tams, plus a little caramel sauce. You can also decorate with whipped cream or let your imagination run wild. A few tips/from experience: My 20 cm pan has an interior height of 9 cm, which is what I needed, and it’s not a springform pan; a ring with a removable bottom worked too, though. Line the pan with baking paper: first line only the bottom, then after adding the Oreo base and the cookies, slide a piece of baking paper cut to size between the cookies and the outside edge of the pan. This is much easier than lining the edges beforehand. I didn’t even add the baking paper to the edges until after the second chocolate cheesecake layer. I crushed the Oreos in a food processor, but you can also use plastic bags with a rolling pin.