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.

Macadamia Tea Cakes

While looking through GuaiShuShu CNY cookies recipes compilation, I come across the macadamia teacakes. The recipe looks easy enough, so I decided to give it a go. I edit the recipe to make it easier for me. And the end result while delicious, is not pretty enough. I did not really coat the cookies with enough sugar once they came out of the oven. But, I think it is fine. It is not sweet, so it is nice for anyone who doesn’t really like sweet stuff. And I really think anything with macadamia is really yummy.

Make ~50 1inch cookies
170C preheated oven, lined baking sheet
Ingredients
250g butter, soften (I use Cowhead salted butter)
250g flour
120g chopped macadamia nuts
50g icing sugar
1 tsp vanilla
40g icing sugar for rolling the dough in

Methods
Cream the 50g sugar and butter until light and fluffy.
Sift in the flour and stir until well mixed.
Add in the nuts and vanilla essence, stir until combined.
Use a dough scooper to get similar size ball and line them on the baking tray 3 cm apart. (Or you can just scoop with your hand and roll into round balls.) If the dough is too soft, you can place it in the fridge for about 15 minutes.
Bake for about 10-12 minutes until slightly golden.
Prepare a bowl with icing sugar.
Once the cookies are baked, take them out of the oven and place them in the bowl.
Rolled and coat the cookies with the sugar.
Place them on a wire rack to cool.
Repeat with the  rest of the cookies.
Once cooled, roll against the icing sugar again to coat them with more icing sugar.
Store in airtight container.

I did not roll them in a bowl, as I do not want to have another bowl to wash. I also did not roll them a second time when they cooled. Instead, I sprinkle icing sugar all over the cookies. They don’t look anything like Russian Tea Cakes but it is the taste that matter. They melt in your mouth, with a strong buttery taste. Not too sweet with a nice crunch from the macadamia. The icing sugar that coated the cookies make it fun to lick your fingers after. Anyway, if I were to bake this again, I would chopped the macadamia more finely. While chunky macadamia is nice, finer pieces will have a better mouthfeel. This is now one of my top CNY goodies or just cookies in general.