28 recipes+ MAY 20173 cups Rice Bubbles
200g packet original Tim Tam biscuits,
chopped, plus 2 extra,
sliced into wedges, to serve
200g milk eating chocolate, melted
¼ cup desiccated coconut
2 teaspoons powdered gelatine
¼ cup boiling water
500g cream cheese, chopped,
at room temperature
½ cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream, plus 1 cup extra,
whipped, to serve
100g dark eating chocolate, melted, cooled
1 Grease and line a 20cm springform pan
with baking paper. Combine Rice Bubbles,
biscuits, milk chocolate and coconut in
a bowl. Press Rice Bubble mixture evenly
over base and side of prepared pan. Chill
for 30 minutes or until firm.2 Sprinkle gelatine over the boiling water
in a small heatproof jug. Stir until gelatine
dissolves. Place the cream cheese, sugar
and essence in the bowl of a food processor;
pulse until smooth. Add cream and gelatine
mixture; process until well combined. Add
the dark chocolate; pulse until smooth.
Pour cream cheese mixture into Rice
Bubble shell; smooth surface. Chill for
6 hours or until set.3 Decorate the cheesecake with extra
whipped cream and extra Tim Tams.Chocolate Crackle Cheesecake
SERVES 12 PREP 30 minutes + 6 hours 30 minutes to chill COST $2 a serve + To melt chocolate in the microwave, place
in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring between each, until melted and smooth.
We take childhood
chocolate crackles to a
sophisticated new levelCrackle time
+ CHOCOLATE CRACKLE
CHEESECAKE You can make this
up to 3 days ahead. Store in an airtight
container in the fridge.
+ HAZELNUT CRACKLE
COOKIES These can be made up
to 3 days ahead. Store them in an
airtight container in the fridge.
+ CHOCOLATE SESAME
CRACKLES You can make these up
to 2 days ahead. Store in an airtight
container in the fridge.MAKE-AHEAD
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