2 packets Tim Tam Salted Caramel & Vanilla inspired by Gelato Messina
80 gm butter
500 gm cream cheese, softened
3/4 cup caster sugar
300 ml thickened cream
1 tbsp gelatine powder
Raspberries for serving
- Place 1 packet of Tim Tams in a food processor and process until resembles fine crumbs. Add melted butter, process until combined. Press into a base of a lined 20 cm springform tin. Place in refrigerator to chill.
- Place gelatine and 2 tbsp hot water in a heat proof jug and place jug in a container of hot water, stir until combined.
- Place cream cheese in a mixer, add caster sugar and beat until combined. Add cream, beat until combined. Add gelatine mixture. Stir to combine. Stir through 6 chopped Tim Tams. Pour cheesecake filling over base. Chill for 4 hours or overnight if possible.
- To serve top with remaining Tim Tams and fresh raspberries.