TIM TAM CHEESECAKE!

Ingredients
2 x 200g packets Tim Tam biscuits
80g butter, melted, cooled
cup boiling water
3 teaspoons gelatin powder
375g cream cheese, softened
cup caster sugar
1 teaspoon vanilla essence
1 cup thickened cream
180g block white chocolate, melted, cooled
Extra chopped Tim Tam biscuits, to serve

Method
Process 300g biscuits until fine crumbs. Add cooled butter. Process until combined.
Press mixture over base and side of a 20cm-round (base) spring form cake pan.
Refrigerate while preparing filling.

Place boiling water in a small heatproof jug. Sprinkle over gelatin. Whisk with a fork
until gelatin dissolves. Set aside to cool.

Roughly chop remaining biscuits. Using an electric mixer, beat cream cheese, sugar
and vanilla until light and fluffy. Add cream. Beat until combined. With motor
running, gradually add cooled gelatine mixture and cooled chocolate, beating until
combined. Fold in biscuits. Spoon mixture over base. Refrigerate overnight or until
set. Top with extra biscuit. Serve
MARS BAR CHEESECAKE

Ingredients
250g choc ripple biscuits
80g butter, melted
1 tablespoon vanillin sugar
cup boiling water
3 teaspoons gelatine powder
500g cream cheese, softened
cup caster sugar
200ml thickened cream
4 Mars Bars, finely chopped
Extra chopped Mars Bars, to serve

Chocolate sauce
60g milk chocolate, chopped
2 tablespoons thickened cream

Method
Process biscuits until fine crumbs. Add butter and vanilla sugar. Process until
combined. Press mixture over the base and halfway up the side of a 22cm-round
(base) spring form pan. Refrigerate for 30 minutes.

Place boiling water in a heatproof jug. Sprinkle over gelatin. Whisk with a fork until
dissolved. Set aside to cool.

Make Chocolate sauce: Place chocolate and cream in a heatproof, microwave-safe

bowl. Microwave on HIGH (100%) for 20 to 30 seconds or until smooth, stirring.

Using an electric mixer, beat cream cheese and sugar together until light and fluffy.
Gradually beat in gelatin, then cream. Beat until combined. Fold in Mars Bars.

Pour half the cream cheese mixture over prepared base. Drizzle with half the
butterscotch sauce and half the chocolate sauce. Run a knife through mixture to
create a marbled effect. Top with remaining cream cheese mixture. Repeat with
remaining sauces. Refrigerate overnight. Serve with topped with extra Mars Bars.

MANGO CHEESECAKE!
Ingredients
cup cold water
1 tablespoon gelatine powder
x 250g packet Nice biscuits
75g butter, melted
500g cream cheese, softened
cup caster sugar
500g mango, diced (use canned mango if you prefer.)
300ml thickened cream
Sliced mango, to serve

Method
Grease a 22cm-round (base) spring form cake pan. Line side with baking paper,
extending paper 1cm above edge of pan.

Place water in a small heatproof jug. Sprinkle over gelatin. Microwave on HIGH
(100%) for 20 to 30 seconds or until gelatin is dissolved, stirring halfway through
cooking. Set aside to cool.

Meanwhile, process biscuits until fine crumbs. Add butter. Process until combined.
Press biscuit mixture over base of prepared pan. Refrigerate while preparing filling.

Wipe processor clean. Process cream cheese, sugar and half the diced mango until
smooth and combined. Add cream. Process for 30 seconds or until combined. With
motor running, gradually add cooled gelatin mixture, processing until combined.
Transfer to a bowl. Fold in remaining diced mango. Pour over prepared base in pan.
Refrigerate overnight or until set.

Serve chilled cheesecake topped with sliced mango

Choc Malt Balls

Ingredients
250g pkt malt biscuits, crushed
4 tablespoons cocoa powder
400g / 14oz can condensed milk
cup desiccated coconut
hundreds and thousands/sprinkles

Method
Mix crushed biscuit, cocoa and condensed milk
together to make a sticky consistency. Using a generous teaspoon of mixture, roll
into balls and cover in coconut and/or sprinkles (or whatever takes your fancy). Chill
before serving. These can also be frozen.

I freeze them and then take 1 out in the morning and by lunch they are ready to
eat :)

Chocolate Ganache Tart

Ingredients
12 large paper patty cases
1 x 250g packet Arnotts Butternut Cookies, crushed
100g butter, melted
150ml cream
150g dark chocolate, chopped
seasonal berries, to serve

Method
Using a 12 x cup muffin pan, line each cup with a paper patty case.

Combine the biscuit crumbs and butter, and divide the mixture between the 12 cups
and press down firmly.

In a saucepan over a low heat bring the cream to almost boiling. Remove from the
heat and stir through the chocolate until melted, and mixture is smooth.

Pour the chocolate mixture into the patty cases (approx. 1 tbs. in each) and place in
the freezer for 8 hours or overnight until set.

Remove from the patty cases and allow to stand for a maximum of 15 minutes
before serving. Serve with fresh berries, if desired.

MILO BALLS
INGREDIENTS

1 x 250g packet Marie biscuits, crushed

1 tin sweetened condensed milk

4 tablespoons Milo or 2 tablespoons cocoa powder

1/2 cup coconut

extra coconut for rolling

METHOD

In a large, bowl crush biscuits until small or fine. (This works well in a food processor if you have
one!)

Add the Milo, coconut and condensed milk and mix until well combined.

Roll teaspoonful into balls with your hands and then roll in coconut to coat.

Refrigerate for 30 minutes or until firm. Store in refrigerator