20 cm Springform Pan
200 gms Tim Tam Biscuits
30 gms Butter melted
Pinch Cayenne Pepper or to taste
1/4 cup Boiling Water
10 gms Gelatine Powder
250 gms Cream Cheese chilled and diced
395 gms Condensed Milk
85 gms Lime Juice strained (about 3-4 small limes)
600 mls Thickened Cream
10 drops Green Liquid Food Colouring (optional)
10 drops Green Liquid Food Colouring (optional)
Biscuit Layer
Insert Kneading Blade. Stopper in.
Add Biscuits.
Sp12:1min 30sec or until crushed.
Place crushed biscuits into glass or plastic mixing bowl.
Stir in cayenne pepper.
Add melted butter and stir through biscuits until well combined and moist.
Press mixture into the base of springform pan and refrigerate.
Rinse Kneading Blade and CC bowl in cold water and dry thoroughly with paper towelling.
Cheesecake Layer
Pour boiling water into small heatproof bowl, start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring occasionally until cooled to room temperature.
Insert Kneading Blade
Add cream cheese, Speed 11 until smooth, scraping down sides of bowl with spatula every 15 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides of bowl and around blade with spatula every 15 seconds.
Insert Whisk.
Add lime juice, cream and green liquid food colouring.
Speed 7 for 1 to 2 mins or until mixture thickens. Scrape down sides with spatula every 20 seconds.
Start Speed 6 for 15 seconds whilst pouring gelatine mixture through hole in lid.
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.
Decorate as desired.
Add cream cheese, Speed 11 until smooth, scraping down sides of bowl with spatula every 15 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides of bowl and around blade with spatula every 15 seconds.
Insert Whisk.
Add lime juice, cream and green liquid food colouring.
Speed 7 for 1 to 2 mins or until mixture thickens. Scrape down sides with spatula every 20 seconds.
Start Speed 6 for 15 seconds whilst pouring gelatine mixture through hole in lid.
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.
Decorate as desired.