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  • Crust:
  • 3 x 200 g packets Tim Tam biscuits
  • 50 g unsalted butter
  • Filling:
  • 2 x 250 g cream cheese, room temperature
  • ¼ cup caster sugar
  • 2 x 180 g blocks white cooking chocolate, melted
  • 300 ml cream, whipped
  • 200 g block dark chocolate, melted

Grease a 24 cm round spring form pan. Line base and sides with greaseproof paper, extending paper 2 cm above edge of pan.
Line sides of pan with Tim Tams (tops facing outwards)
Process and crush remaining Tim Tams until fine. Add butter and process until combined.
Press evenly over base of prepared pan. Refrigerate while making filling.
Beat cheese and sugar with an electric beater until light and fluffy. Beat in cooled white chocolate.
Mixture may look curdled but continue to beat until smooth. Fold in cream until just combined.
Transfer ⅓ of the mixture into a separate bowl. Fold cooled dark chocolate into larger amount of mixture until just combined.
Spoon alternating mixtures into prepared pan and smooth over top.
Refrigerate covered overnight.
Remove from pan and slide onto serving plate.
Decorate with sifted cocoa powder or make a ganache with cream and dark chocolate and pour over.
Very very yummy!!

Recipe and Photo: Dalila De Barros Viljoen

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