Tia Maria cheesecake

Recipe uploaded by

Sara Buenfeld

28 ratings

Recipe by Sara Buenfeld

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.
2. Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.
3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don't worry if it cracks a little.
4. Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

To freeze

Cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hrs before serving.

Per serving

410 kcalories, protein 7g, carbohydrate 32g, fat 29 g, saturated fat 17g, fibre 1g, sugar 24g, salt 0.89 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/3419/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE BISCUIT CRUST

• 85g hot melted butter , plus extra butter for greasing
• 14 plain chocolate digestive biscuits , finely crushed

FOR THE CHEESECAKE

• 3 x 300g packs full-fat Philadelphia cheese
• 200g golden caster sugar
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 2 tbsp Tia Maria
• 3 large eggs
• 285ml carton soured cream

FOR THE TOPPING

• 142ml carton soured cream
• 2 tbsp Tia Maria
• cocoa , for dusting
• 8 Ferrero Rocher chocolates, unwrapped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 16

Preparation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

FOR THE BISCUIT CRUST

• 85g hot melted butter , plus extra butter for greasing
• 14 plain chocolate digestive biscuits , finely crushed

FOR THE CHEESECAKE

• 3 x 300g packs full-fat Philadelphia cheese
• 200g golden caster sugar
• 4 tbsp plain flour
• 2 tsp vanilla extract
• 2 tbsp Tia Maria
• 3 large eggs
• 285ml carton soured cream

FOR THE TOPPING

• 142ml carton soured cream
• 2 tbsp Tia Maria
• cocoa , for dusting
• 8 Ferrero Rocher chocolates, unwrapped

Per serving

410 kcalories, protein 7g, carbohydrate 32g, fat 29 g, saturated fat 17g, fibre 1g, sugar 24g, salt 0.89 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk