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Lesley's Pineapple Lumps Tim Tams Cheesecake Lesley's Pineapple Lumps Tim Tams Cheesecake

Posted on by Lesley Armstrong

Base:

50g (2 oz) butter

1/2 packet Malt biscuits

1 tsp ground ginger

Filling:

2 packets Pineapple Timtams

250g (8 oz) full fat cream cheese

85g (3 oz) castor sugar

2 Tbs gelatine

350ml double cream

1/2 packet Pineapple Lumps

Topping:
Dark chocolate chips

Melt butter.  Stir in crushed malt biscuits and ginger.  If mix is looking a bit dry and cannot be pressed tightly, add a bit more melted butter.  Line the sides of a 20cm (8") greased loose-bottom tin with the 2 packets of Pineapple Tim Tams standing on their ends, then press the crushed biscuit mix into the base of the tin. Put in fridge while preparing filling.

Let the cream cheese soften at room temperature.  Put in a mixer and beat until smooth.  Add the 2 Tbsp gelatine to 4 Tbsp hot water and mix quickly.  Allow to plump a little then quickly beat into cream cheese, along with castor sugar.  Gently beat in the double cream. Chop the pineapple lumps up into quarters with kitchen scissors or a knife.  Fold into the mix.  Spread the mix on top of the biscuit crumb base, pushing the mix towards the timtams so some of it goes inbetween the biscuits.  Sprinkle the top of the cheesecake with dark chocolate chips, or you could use more pieces of pineapple lumps.  Leave in refrigerator until set.
 

Base:

50g (2 oz) butter

1/2 packet Malt biscuits

1 tsp ground ginger

Filling:

2 packets Pineapple Timtams

250g (8 oz) full fat cream cheese

85g (3 oz) castor sugar

2 Tbs gelatine

350ml double cream

1/2 packet Pineapple Lumps

Topping:
Dark chocolate chips

Melt butter.  Stir in crushed malt biscuits and ginger.  If mix is looking a bit dry and cannot be pressed tightly, add a bit more melted butter.  Line the sides of a 20cm (8") greased loose-bottom tin with the 2 packets of Pineapple Tim Tams standing on their ends, then press the crushed biscuit mix into the base of the tin. Put in fridge while preparing filling.

Let the cream cheese soften at room temperature.  Put in a mixer and beat until smooth.  Add the 2 Tbsp gelatine to 4 Tbsp hot water and mix quickly.  Allow to plump a little then quickly beat into cream cheese, along with castor sugar.  Gently beat in the double cream. Chop the pineapple lumps up into quarters with kitchen scissors or a knife.  Fold into the mix.  Spread the mix on top of the biscuit crumb base, pushing the mix towards the timtams so some of it goes inbetween the biscuits.  Sprinkle the top of the cheesecake with dark chocolate chips, or you could use more pieces of pineapple lumps.  Leave in refrigerator until set.
 

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