Note: I used the Mini Bowl to crush the biscuits but you can use the Kneading Blade inserted in the Cuisine Companion to pulse the biscuits until finely crushed then add melted butter and select Speed 6 until combined.
Biscuit Base
Line a 30 x 20 cm slice tin with baking paper extending the paper over the long sides of tin to help remove slice when ready.
330 gms Tim Tam Biscuits or biscuits of choice
50 gms Butter Melted
Place half the biscuits in Mini Bowl and pulse until crushed . Remove crushed biscuits to separate bowl, repeat with remaining biscuits and add melted butter stirring with metal spoon until combined.
Press the biscuit mixture into prepared tin and refrigerate.
Cheesecake Mixture
70 gms Creme de Menthe
10 gms gelatine powder
250 gms cream cheese
395gm condensed milk
300 mls thickened cream
1/4 teaspoon peppermint essence or to taste (optional)
Pour Creme de Menthe into a small heatproof bowl, microwave on medium high until boiling (this will only take a few seconds) remove from microwave and start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring regularly until cooled to room temperature. If the mixture starts to thicken, microwave for a few seconds on low setting until liquid and stir until room temperature again.
Insert Kneading Blade
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream.
Speed 7 for 1 min 30 sec or until mixture thickens, scraping down sides of bowl with spatula every 20 seconds.
Add combined Creme de Menthe and gelatine mixture.
Speed 6 for 15 seconds.
Taste and add peppermint essence if using,
Speed 6 for 5 seconds
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.
10 gms gelatine powder
250 gms cream cheese
395gm condensed milk
300 mls thickened cream
1/4 teaspoon peppermint essence or to taste (optional)
Pour Creme de Menthe into a small heatproof bowl, microwave on medium high until boiling (this will only take a few seconds) remove from microwave and start stirring vigorously with fork, add gelatine quickly and keep stirring until gelatine dissolves. Set aside stirring regularly until cooled to room temperature. If the mixture starts to thicken, microwave for a few seconds on low setting until liquid and stir until room temperature again.
Insert Kneading Blade
Add cream cheese, Speed 11 until smooth, scraping down sides with spatula every 10 seconds.
Add condensed milk, Speed 10 until fully combined, scraping down sides and around blade with spatula every 10 seconds.
Insert Whisk.
Add cream.
Speed 7 for 1 min 30 sec or until mixture thickens, scraping down sides of bowl with spatula every 20 seconds.
Add combined Creme de Menthe and gelatine mixture.
Speed 6 for 15 seconds.
Taste and add peppermint essence if using,
Speed 6 for 5 seconds
Remove whisk, give a light stir with spatula and pour onto biscuit base.
Refrigerate until set.
Jelly Layer
285 gms Boiling Water
25 gms Caster Sugar
15 gms Gelatine
130 gms Creme de Menthe
Place boiling water into heatproof bowl. Add sugar and stir with metal spoon until dissolved.
Stir water and dissolved sugar vigorously with fork, add gelatine and continue to stir until combined.
Strain mixture through fine wire mesh sieve into heatproof jug or bowl. Add Creme de Menthe and stir to combine. Refrigerate 45 minutes or until jelly thickens slightly and pour over cheesecake layer.
Refrigerate 2-3 hours until set.
Decorate as desired.
