Salted Caramel and Tim Tam Cheesecake

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This decadent cake combines three of my favourite things – salted caramel, Tim Tams and cheesecake. And unsurprisingly, they each complement each other perfectly. However, you just might need a lie down after eating a slice.

This cheesecake is simple to make and just requires a bit of patience to allow each layer to set. You can cut a corner by buying your salted caramel (I used Bonne Maman Caramel Spread) or you can find my recipe for salted caramel here.

Salted Caramel and Tim Tam Cheesecake

This decadent cake combines three of my favourite things - salted caramel, Tim Tams and cheesecake.

5 from 1 vote

Print Pin Rate

Course: Dessert

Prep Time: 3 hours hours 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Servings: 12

Author: Swah

Ingredients

Base

• 250 g packet of Tim Tams crushed (I used dark chocolate)
• ½ cup desiccated coconut
• 100 g butter melted

Filling

• 500 g cream cheese room temperature
• ¾ cup – 1 cup icing sugar to taste
• 200 ml double cream
• 1/2 cup salted caramel

Ganache

• 115 grams dark chocolate chopped
• ⅓ cup double cream
• 1 tsp butter

Topping

• 1/2 cup salted caramel
• A few crushed Tim Tams

Instructions

Base

• In a food processor, finely crush the Tim Tams. Add coconut and melted butter and pulse until combined.
• Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

Filling

• Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
• Add in the double cream and beating until smooth and creamy.
• Pour the salted caramel over the top and use a skewer or chopstick to gently swirl through the cheesecake.
• Pour onto the cooled biscuit base and put in the fridge to set for at least 3 hours,

Ganache

• Bring the cream and butter to boil in a small saucepan over medium heat.
• Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
• Pour the ganache over the cheesecake and return it to the fridge to set.

Topping

• To serve, release the cheesecake from it’s springform pan and serve on a cake stand or nice plate. It is best served at room temperature.
• Drizzle the remaining 1/2 cup of salted caramel over the top of the cheesecake, allowing it to drip over the edges, and finish off with some Tim Tam shards.

This cheesecake works well with any chocolate biscuit, so if you don’t like Tim Tams (you monster!) or you can’t get them in your country, substitute any biscuit/cookie that you like.

Dat ooze.

I had a little “assistant” when shooting the cheesecake outside. Molly was very insistent on sampling some cheesecake but alas she left with none.

What’s your favourite type of cheesecake to make?

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