A delightfully rich and indulgent chocolatey frozen cheesecake dessert. More please?
Line base of 24cm round springform cake tin (deep one)with foil, brush with oil.
Place biscuits in food processor and process until finely crushed.
Transfer crumbs to medium bowl, add melted butter and mix well until combined.
Press firmly into base of prepared tin, and any extra biscuits half way up side of prepared tin.
Refrigerate for min 20 mins.
Using electric beaters beat cheeses until smooth.
Add sugar, beat until combined.
Add egg yolks, beat until smooth and creamy texture.
Add melted chocolate to cheese mixture.
Using electric beaters,whip cream set aside
Using electric beaters, beat egg whites until soft peaks formed.
Gently fold whipped cream then egg whites into cheese mixture.
Add crushed tim tam biscuits into cheese mixture and mix well.
Pour mixture into prepared tin.
Cover with plastic and freeze until firm (minimum 4 hours)
Decorate with extra whipped cream and crumbled flake pieces.
Refreeze until cream sets.
When ready to serve, cut into thin wedges.
Nutritional analysis per serving (28 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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