This article is presented by PDC in partnership with the GCC Culinary Program.

 

The Guam Community College (GCC) Culinary Program's culinary team shifts gears in the latest edition of "Let's Get Cooking" from savory classics to pure dessert bliss: a rich, velvety Tim Tam Cheesecake.

Featuring Australia's iconic chocolate biscuits, this dessert combines a buttery cookie crust, a silky baked cream cheese center, and delicious chunks of Tim Tams folded throughout. Follow along with the culinary team's step-by-step guide to master this crowd-pleasing dessert right in your own kitchen!

Recipe: Tim Tam Cheesecake

Ingredients

2 packs Double Coat Tim Tam cookies

3 tbsp melted butter

500g cream cheese (softened)

200g granulated sugar

200g whole eggs (approx. 4 small eggs)

180ml heavy cream

1 tbsp vanilla extract

Instructions

Step 1: Prep & Bake the Crust

Preheat your oven. In a food processor (such as a Robot Coupe), grind 1½ packs of the Tim Tam cookies until finely crushed. Pour in the 3 tablespoons of melted butter and pulse until the mixture resembles wet sand.

Transfer the crumb mixture into a lined cake ring or springform pan, pressing it evenly across the bottom to form a solid base. Bake in the oven for 5 to 6 minutes. Remove and allow the crust to cool down completely before filling.

Step 2: Prepare the Cheesecake Batter

In a mixing bowl, whip the softened cream cheese until completely smooth with no lumps remaining. Add the sugar and vanilla extract, continuing to mix until fully incorporated.

Lower the mixer speed and gradually pour in the eggs and heavy cream, mixing just until the batter is smooth and well combined.

Step 3: Add the Tim Tams & Assemble

Roughly chop or coarsely crush the remaining ½ pack of Tim Tam cookies (according to your preference for texture). Gently fold the crushed cookies into the cream cheese batter using a spatula.

Pour the finished batter over your cooled cookie base inside the cake ring.

Step 4: Bake in a Water Bath

Prepare a Bain-Marie (water bath) by placing your cake ring/pan into a larger baking vessel filled halfway with warm water. Bake at 300°F (150°C) for 45 to 50 minutes until the edges are set and the center retains a slight jiggle.

Step 5: Chill & Serve

Remove the cheesecake from the oven and water bath. Transfer to the chiller and allow it to rest and set for at least 6 hours—or overnight for the best texture and flavor development. Slice, serve, and Bon Appétit!

Catch new episodes of "Let's Get Cooking" for more recipes, tips, and techniques from the GCC Culinary Program!