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.

Creme Brûlée

I tried making creme brulee with just an oven. Despite trying to melt it with the broiler setting, the sugar just doesn’t melt. Originally I followed the recipe from thekitchn.com. I already reduced the sugar from 1/2 cup to 1/4 for just 2 servings. Then, I reduce the sugar further, so not to have a full 1/4 cup, but I found that my creme brulee is way too sweet. So after buying a torch, I reduced the sugar to 1 tbs per 2 servings, I also use white sugar instead of icing, but you just have to whisk it more. Not much different in my opinion.

If there is one thing I can change, I would prefer to have a shallow dish for creme brulee. The eating experience will be quite different. But creme brulee is creme brulee. It is just one of those dessert, you’ll enjoy no matter what.

Make 2
135C preheated oven, 4-inch ramekins
Ingredients
2 egg yolks (or 3 if egg is rather small)
200ml heavy cream (I use whipping cream 35.1% Fat)
1 tbs sugar
1/2 tbs vanilla
more sugar for the crispy layer top

Methods
Whisk sugar into egg yolk until creamy.
Add a bit of cream to lighten it.
Add the rest of the cream and whisk.
Add in vanilla extract, stir and pour mixture into 2 ramekins.
Place them in a baking dish and put them into the preheated oven.
Pour water into the baking dish around the ramekins until the water reach about half the side of the ramekins.
Bake them for about 50 minutes. (It really depend on the depth of your ramekins, it will take longer for custard to cook in a deeper ramekin)
The custard is done when it is quite wobbly, but will not have liquid in the center.
Let cool.

Once cooled, placed ramekins into the fridge for at least 1 hour to set the custard.
When ready to serve, take out the custard from the fridge.
Sprinkle a layer of white sugar to coat the custard. Remove excess sugar.
Use a blowtorch and lightly melt the sugar to form a crispy top.