No Bake Tim Tam Cheesecake

I just have a few tim tam assorted flavours lying around and I got bored with eating it. I also have half a pack of whipping cream I have to used up. So, I decided to incorporate cheesecake and tim tam together. You can use any tim tam or any chocolate for that matter, I used a mix of blackforest tim tam, coconut mint tim tam and caramel tim tam. Depending on the slice, each bite gives me a different flavoured cheesecake.

6-inch springform
Ingredients
For the crust:
50g graham crackers, crushed
2 tim tam biscuit, crushed
35g butter, melted

For the filling:
1 227g cream cheese, r.t
1/2cup powder sugar
100ml whipping cream
1/2tbs vanilla
5 tim tam biscuits, cut into chunks

Methods
Add butter to the crushed crackers and tim tam until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In another bowl whipped the whipping cream until soft peak form.
Add in the vanilla to the cream cheese mixture and stir.
Gently fold in the whipping cream and gently fold.
Add the tim tam biscuits and mix gently.
Pour the mixture over the crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

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No Bake Cheesecake

2 3-inch springform
Ingredients
For the crust:
60-70g graham crackers, crushed
35g butter, melted

For the filling:
1 227g cream cheese, r.t
1/2cup powder sugar
100ml whipping cream
1/2tbs vanilla

Methods
Add butter to the crushed crackers until it feels like wet sands.
Divide equally and press the mixture over the base of the 2 springforms.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In another bowl whipped the whipping cream until soft peak form.
Add in the vanilla to the cream cheese mixture and stir.
Add in the whipping cream and gently fold.
Pour the mixture equally over the crusts and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

No Bake Oreo Cheesecake

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One of the easiest cake to make is the no bake Oreo cheesecake. There are just so many recipes out there that you can follow. Last Saturday, I decided to follow with any recipe with whipped cream in it. My cream was half frozen and after whipping for a minute, it turned to butter instead. So I had to improvise and use a recipe taken by a few of cookbooks.
While it’s supposed to be a taller cake, I drop some of my cream cheese mixture, so my cheesecake looks a bit unproportionate.

6-inch springform
Ingredients
For the crust:
12 Oreos, crushed
2tbs butter, melted

For the filling:
2 227g cream cheese, soften
50g sugar
10 Oreos, crushed
2tsp gelatin (mix with 1tbs water)
1tsp vanilla

Methods
Add butter to the crushed Oreos until it feels like wet sands.
Press the mixture over the base of the springform.
Chill in the fridge for 10 minutes.
While waiting, make the fillings by beating the cheese and sugar until fluffy.
In a small bowl mix the gelatin and water and set aside.
Add in the vanilla to the cream cheese mixture and stir.
Add in the Gelatin and stir. (If gelatin turned solid, microwave it for 5secs until liquid)
Add the rest of the Oreos and mix well.
Pour the mixture over the Oreo crust and smooth the top by tapping it a few time.
Set in fridge for at least 4 hours.

Cheesecake Brownie

Now this is a cake to bake for the whole family. Or something you can eat for 8 days straights. I would have to learn to divide the ingredients and just make a portion for 2, but I was trying to get rid of my cream cheese. I was baking a sultana cake (total fail), and broke 2 eggs and had half of 250g butter left. Since it was soft butter, I just had to do something.

This recipe is taken from joyofbaking.com but I did roughly adjust the ingredients.

Make 16 mini servings
160C preheated oven, 9inch square tin lined with foil

Ingredients
125g butter
150g dark chocolate (I use 100g 80% cocoa, 50g 65% cocoa)
1 cup (200g) white sugar
1 tsp vanilla
2 eggs
1/2 cup flour
A pinch of salt

For the cheesecake:
227g cream cheese (I use Cowhead)
1/3 cup white sugar
1 egg
1/2 tsp vanilla

Methods
Melt butter and chocolate, I use a double boiler.
Once cool, whisk in the sugar and the vanilla extract.
Mix in the eggs, one by one.
Add in the flour and salt, then mix until no more white can be seen.
Pour almost all into baking tin, leaving a palm size gallop for the marbling.
To make the cream cheese, beat the cream cheese until smooth.
Mix in the sugar.
Add in the egg and vanilla.
Pour the mixture slowly on top the brownie mixture.
Drop the remainder brownie mix in 4 by 4. I just randomly drop them.
Use a toothpick/skewer or butter knife and swirl the mixture together to get a nice marble effect. (I pretty much rubbish at swirling)
Baked for about 30 minutes.
Let cool and chill in fridge for a few hours cause cheesecake is best served cold.