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Category: Cheesecake

White Chocolate and Raspberry Tim Tam Cheesecake

White Chocolate and Raspberry Tim Tam Cheesecake

Back in….oh I don’t know, JULY my mum posted a recipe on my Facebook page and said, “This is what you are making for Christmas Day Lunch”.  Which is fine, it certainly stopped me from disappearing down the rabbit hole of suitable dessert recipes – which is all too easy for me to do. 

There was one minor problem though.  The recipe was a Tim Tam Cheesecake.  So what’s the problem I hear you ask?

I love chocolate. 

I love cheesecake. 

I do NOT like a chocolate cheesecake.  I really do not like chocolate cheesecake. Even the thought of it makes me a little nauseated. 

White Chocolate and Raspberry Tim Tam CheesecakeLuckily I had a good 5 months to think about how I could fulfill the brief of both a Tim Tam Cheesecake and something I would want to eat.  

Eventually,  I came  up with the idea of using the White Chocolate Tim Tams.  I also substituted raspberries for the chocolate in the filling.

And voila…

White Chocolate and Raspberry Tim Tam CheesecakePeople loved this.  And, having the biscuits like that around the outside, made it super easy to cut and serve!

Oh, and if you noticed a familiar name on the plate, it was painted by my mum.  If you didn’t, here it is again:

White Chocolate and Raspberry Tim Tam Cheesecake5And yes, we may have some fancy pants hand painted serving platters but when it comes to dishing up, we’re not afraid to use disposables.  Life’s too short to be doing dishes on Christmas Day right?

White Chocolate and Raspberry Tim Tam Cheesecake3The Tim Tam Cheesecake is easy to make, looks very special, and tastes deee-licious!!!!

If you are not averse to a regular chocolate cheesecake, here is the recipe I based my cheesecake on:

If you cannot find Tim Tams, (poor you!!!!!) any similar style biscuit could be used.  Here is a link to a description of a Tim Tam:

And here is a recipe to make your own:

Ok, now that you have your Tim Tams, and you will need three packs of them, put a pack of them (after removing the wrapper) in your food processor and grind them down. The original recipe called for some butter to be added to the crumb crust.   I did not need any.  Between the cream filling and the white chocolate on the outside and possibly that I made it on the hottest day of the year, the processed Tim Tams did not so much make a crumb but, for want of a better word, a thick sludge, that could be pressed into the pan base without adding butter.  And believe me, this is rich enough without more butter. 

White Chocolate Cheesecake CrumbSpread your Tim Tam “crumb” mix into the base of your prepared tin.  Open another pack of Tim Tams and press these into the base, standing them up to line the sides of the tin.

White Chocolate and Raspberry Tim Tam Cheesecake BaseThe filling is a fairly standard cream cheese, white chocolate, and cream affair.  The raspberries not only add colour but they help to cut through the somewhat cloying sweetness of the white chocolate.  

An additional bonus of this wonderful dessert is that you need to make it the day before.  So, on the day of your festivity, all you need to do is slice and serve.  One less thing to stress over on the big day is a huge bonus in my book!

White Chocolate & Raspberry Tim Tam Cheesecake
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  1. 3 x 200g packets White Chocolate Tim Tams
  2. up to 50g unsalted butter, melted
  1. 2 x 250g blocks cream cheese, at room temperature
  2. ¼ cup caster sugar
  3. 2 x 180g blocks white cooking chocolate, melted
  4. 300ml tub thickened cream, whipped
  5. 250g raspberries, frozen are fine just thaw them out beforehand
  1. Line a 24cm round spring form pan (base measuring 22cm) with cling film, extending over the outside of pan.
  2. Process 1 pack of Tim Tams in a food processor until finely crushed. If you need to add butter to help the mixture stick together (I didn't) add it a teaspoon at a time until the mixture holds together.
  3. Press evenly over base of prepared pan.
  4. Line side of pan with Tim Tams.
  5. Refrigerate.
  1. Beat cheese and sugar in a large bowl of an electric mixer until light and fluffy.
  2. Beat in cooled melted white chocolate.
  3. Don't worry if the mixture looks curdled, keep beating and it will come right. Continue to beat until smooth. Fold in cream until just combined.
  4. If using frozen raspberries, drain off any excess liquid from the frozen raspberries. Lightly fold the raspberries through the cheese mixture.
  5. Spoon into the prepared pan. Smooth over top.
  6. Refrigerate, covered, overnight.
To Serve
  1. Remove side of pan. Slide onto a serving plate.
  2. Cut between biscuits into slices.
Retro Food For Modern Times
 I left the top of my cheesecake unadorned because I liked the swirly, splotchy look of the raspberries.  If you wanted to be really fancy you could decorate with more cream, raspberries or crumbled Tim Tams.


Have a great week!

Signature 1 Vintage Valentine Quick as Wink2;


The Dishiest Dish – Strawberry Cheesecake Heaven

Sometimes you just need to focus on the good stuff.  Like birthdays and strawberries and brownies and cheesecake.  And sometimes you just have to wham bam them all together.  And get something a little like this:

Strawberry Cheesecake with a Macadamia & White Chocolate BaseLet’s break it down shall we? 

  • Fresh strawberries coated in a red currant jelly so they are lovely and shiny.
  • A tangy creamy cheesecake filling
  • A base made of white chocolate and macadamia nut brownies.

Did I hear someone say cheesecake heaven? 

Well, yeah, it was me.  But you will too when you make this.  Which you should. It’s very decadent but hey, you only have one birthday a year right? And if you can’t have a Strawberry Cheesecake with a Macadamia & White Chocolate Brownie Base on your birthday when are you going to have one?

In a week of average meals, The Birthday Strawberry Cheesecake was a welcome highlight.

The River Café Spinach Rotolo was disappointing.  I had a very specific idea of how I wanted this to taste (which was EXACTLY like the Spinach Rotolo I ate at Jamie Oliver’s Fifteen Restaurant many years ago).  And it didn’t meet these high expectations.  It was a weird recipe too.  You had to wrap the pasta rolls in a tea towel and place that in a fish kettle.  I cooked mine in a big roasting pan because who on earth has a fish kettle? Maybe that’s why it didn’t work.

I cooked it for longer than they said but it was still half raw when I took it out of its tea towel wrapping.  I couldn’t be bothered wrapping and tying it all up again so I put in a baking dish, made a quick tomato sauce and baked it until it was cooked through. It tasted fine but it was not at all what I wanted.

Strawberry Cheesecake

The duck meatballs were a disaster.  I had borrowed the Kitchen Aid mincing attachment from a friend and minced my duck.  Let me tell you, there is not a lot of meat in two duck breasts.  Which was kind of okay because the five meatballs that came out of that process weren’t great.  It was a good thing we had lots of brownie left over from making the cheesecake because that dinner of 2.5 meatballs each wasn’t what you would call hearty!

This week I am looking forward to cooking:

Turkey and Cranberry Meatballs with a Camembert filling from The Meatball Book.  Let’s hope it works out better than the duck! 

Black And Blue Berry Chocolate Almond Crumble adapted from my list of the year.

A Kahlua Cocktail for another new segment on the blog.  Stay tuned.  This one is going to be fun!

In Other News I Am


  • Orphan 8 by Kim van Alkemade for bookclub – have only just started but looking forward to getting stuck into this.
  • 253 by Geoff Ryman, not sure about this.  Very concept driven but, so far not not greatly compelling.
  • Hello From The Gillespies on audio. I am enjoying this. 

Listening To

  • I found a new podcast!  Billed as a cross between Serial and The X Files, Limetown is hitting all my buttons. Don’t listen to this alone.  Or at night.  Seriously creepy stuff.  I can’t wait for Episode 4!


  • This one is old but I have just discovered and am mainlining a British TV Series called Line of Duty.  Excellent gritty police drama.  I inhaled Series 1 and cannot wait for the weekend so I can start (and finish) Series 2.
  • A new Australian drama called The Principal.  Have seen the first 2 episodes and it is shaping up to be a winner!
  • And I watched The Imposter.  I tell you, if this wasn’t true, you could not make it up!


Strawberry Cheesecake with White Chocolate & Macadamia Brownie Base

Serving Size: Serves 8-10

Strawberry Cheesecake with White Chocolate & Macadamia Brownie Base

A lovely decadent cheesecake, perfect for a special occasion. Leave plenty of time to make this. I made the brownies on Saturday, then assembled the cheesecake on Sunday for eating on Monday.


  • For The Brownie
  • Melted butter to grease
  • 150g white chocolate, chopped
  • 150g butter, I used salted
  • 3 eggs, lightly whisked
  • 150g plain flour
  • 60g whole milk powder
  • 60g caster sugar
  • 1/4 tsp baking powder
  • 150 grams white chocolate chips
  • 150g macadamia nuts, halved
  • For The Cheesecake
  • 1/2 of the white chocolate and macadamia brownie, cut into small pieces
  • 30g butter
  • 50g white chocolate, chopped
  • 1 gelatine leaf
  • 200ml thickened cream
  • 500g cream cheese at room temperature
  • 35g icing sugar, sifted
  • Juice of half a lemon
  • 2 punnets of strawberries (smaller strawberries work better than large ones), with the stalk end cut off so the bottom is flat.
  • 2 tbsp red currant jelly


  • For The Brownie
  • Preheat oven to 160C.
  • Brush a 20cm square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper, allowing it to overhang at the sides.
  • Place the chopped chocolate and the butter in a small saucepan over low heat.
  • Cook, stirring often until the chocolate and butter melt and are well combined.
  • Set aside to cool.
  • Once cool, add the eggs and stir with a wooden spoon until well combined.
  • Sift the flour, milk powder, sugar, and baking powder in a medium bowl, Stir in the white chocolate chips and the macadamia nuts.
  • Add the butter mixture and stir until just combined.
  • Pour into the prepared pan and bake in the pre-heated oven for 40 minutes or until moist crumbs stick a skewer when inserted into the centre.
  • Remove from the oven and set aside to cool completely in the pan.
  • Cut in half.
  • For the Cheesecake
  • Grease and line a springform pan with baking paper.
  • Place the brownies in a food processor and whiz into fine crumbs.
  • Melt the butter and white chocolate in a saucepan over low heat, stirring to combine
  • Pour into the food processor and pulse to combine.
  • Press the brownie mixture into the lined pan.
  • Chill in the fridge for 20 minutes or until set.
  • Soak the gelatine in a bowl of cold water for five minutes.
  • Place 100ml of cream in a small saucepan over medium heat and bring to just below boiling point. Remove from heat. Squeeze excess water from gelatine and stir into cream until smooth. Strain and allow to cool slightly.
  • Beat cream cheese and icing sugar in an electric mixer until smooth, about 5 minutes.
  • Add the gelatine mixture and the rest of the cream and beat until combined. Add the lemon juice and beat to combine.
  • Pour into the pan over the brownie base. Smooth the top and place in the fridge to set overnight.
  • Place the strawberries cut side down on the cheesecake.
  • Place the red currant jelly in a small saucepan. Place over a low heat and stir until melted. Set aside.
  • Once cool, brush over the strawberries.
  • Eat. Enjoy.


The brownie mixture will make enough for two cheesecakes. Or you can just eat the extra brownies.

If you are in a hurry, you can use store bought brownies. If so, you may have to add some additional melted butter to the brownie crumb mix to bind it together. The amount will depend on how dry your brownie crumbs are. You want the crumb to hold together.

Both the brownie and the cheesecake recipe are adapted from recipes found on

Now over to you.   What was the best thing you made this week?

What are you looking forward to making next week? 

What are you reading, watching, listening to?

Please share!

Have a fabulous week everyone! 

Happy Cooking!

 Signature 1 Vintage Valentine Quick as Wink2




Stuff and Nonsense – March 2015

No retro food today just a random collection of what I’m doing and loving at the moment. I love it when other bloggers do this so I thought I might give it a go. The title for this is inspired by this gorgeous song by Missy Higgins, covering an old Split Enz song which I have just rediscovered on my ipod.

Stuff I’m Listening To

A work mate suggested  the Welcome To Night Vale podcast to me. And I am loving it!!!  Quirky kooky at it’s best!!!


Stuff I’m Reading

I joined a book club!!!  Our book of the month is Us by David Nicholls. I am so excited to read this.  I loved his last book, One Day.  Also a bit scared about the whole book club thing.  First meeting next Monday!

 I have just finished reading this which I loved.  This was one of those books where I just wished I had had the idea to do it.  This was so funny although it did get a bit repetitive at times but this may have been because I read it in pretty much a day.  And like most diets, it left me wanting more!


 I’m loving Flawless Visions take on MKR. Hilarious

So sad that Yinzerella is taking March off. 

Stuff I’m Watching

MKR as mentioned.

I’m loving season 2 of Broadchurch

Stuff I’m Cooking   

I  took a fairly ordinary baked vanilla cheesecake and fancied it up with the addition of some Chambord and a take on Sabrina Ghayour’s Strawberries with Basil Sugar. This was delicious!!!

 Baked Vanilla Cheesecake

Vanilla White Chocolate Cheesecake With Chambord Raspberries and Basil Sugar
Serves 10
Take your next baked cheesecake to the next level by adding some of these Chambord soaked raspberries. Then crank that up even further with Sabrina's basil sugar!
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Prep Time
1 hr
Cook Time
4 hr
Prep Time
1 hr
Cook Time
4 hr
For The Cheesecake
  1. 125g plain sweet biscuits
  2. 125g gingernut biscuits
  3. 125g melted butter
  4. 60ml cream
  5. 100g white chocolate
  6. 110g castor sugar
  7. 250g mascarpone cheese
  8. 3 eggs, lightly beaten
  9. 1 tbsp cornflour
  10. 1 tbsp vanilla
For the Topping
  1. 2 tbsp Chambord
  2. 400g raspberries
  3. 1 1/2 tbsp castor sugar
  4. Good handful of basil leaves, roughly chopped
For the Topping
  1. Pour the Chambord over raspberries and leave to macerate.
  2. Put the chopped basil in a mortar with the castor sugar and, using the pestle, grind down the sugar with the mint until the sugar turns green.
For the Cheesecake
  1. Crush the plain biscuits and the gingernuts in your food processor until they resemble fine breadcrumbs.
  2. Transfer to a large bowl and stir in the melted butter.
  3. Press biscuit mixture evenly over the base of a 24cm springform pan. Refrigerate 30 minutes or until firm.
  4. Preheat the oven to slow - 150C.
  5. Place cream and chocolate into a small heavy bottomed pan, stir over low heat until the chocolate is melted.
  6. Cool for 5 minutes.
  7. Beat the cream cheese and caster sugar in a medium bowl until just smooth.
  8. Add the mascarpone.
  9. Beat until combined.
  10. Beat in the eggs, one at a time, then the chocolate mixture, the vanilla and the cornflour.
  11. Pour this mixture onto the crumb mix.
  12. Bake in a slow oven for about 55 minutes or until just set.
  13. Cool in the oven with the door ajar.
  14. Refrigerate 3 hours or overnight.
  15. When ready to serve, place the Chambord marinated raspberries on top of the cake.
  16. Sprinkle with the basil sugar
  17. Enjoy!
Adapted from Sabrina Ghayour's Strawberry Carpaccio With Basil Sugar
Adapted from Sabrina Ghayour's Strawberry Carpaccio With Basil Sugar
Retro Food For Modern Times
Have a great week.  And beware the hooded figures in the dog park!

Signature 1 Vintage Valentine Quick as Wink2    

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