Tim Tam Banana Cheesecake
Combine Australia’s most loved biscuit and Australia’s favourite snack and the result is total irresistibility.
- 3 bananas, peeled
- 1/2 cup brown sugar
- 3x200g packets original Tim Tam
- 50g butter, melted
- 3 tsp gelatine powder
- 1/4 cup water
- 500g cream cheese, at room temperature
- 300g sour cream
- 200g white chocolate, melted
- 2 bananas, sliced & grated milk chocolate, to serve
Preheat oven 220°C fan forced. Halve the bananas lengthways and place cut side up on a lined baking tray. Sprinkle with ¼ cup brown sugar. Roast 10-12 minutes until golden and sticky. Set aside to cool 10 minutes.
Grease and line base of a 22cm (base) springform pan. Line side of pan with 18-20 Tim Tams. Process 1x200g packet Tim Tams until finely crushed. Add butter, process until combined. Press evenly over base of prepared pan. Refrigerate 15 minutes until firm.
Stir the gelatine and water together in a heatproof cup. Stand the cup in a saucepan of simmering water until gelatine has dissolved. Set the gelatine aside for 5 minutes, stirring occasionally until clear and cooled slightly.
Combine the cream cheese and remaining 1/4 cup sugar in a clean food processor. Process until smooth. Add ½ a cup of the sour cream. Pulse until just combined. Add white chocolate and process until smooth. Add the gelatine slowly down tube while processor is running until well combined. Add the roasted bananas and any sugar from roasting, process until smooth. Spoon cheesecake mixture over the base. Smooth the top Refrigerate 8 hours or overnight until firm.
To serve, remove the cheesecake from the pan and place onto a serving plate or board. Spread the top of the cheesecake with the remaining sour cream. Top with extra banana. Sprinkle with grated milk chocolate. Serve.
Tip: The cheesecake is best served 1-2 days from making it.