I needed to make a gluten-free, nut-free and vegetarian dessert for an evening BBQ here in Sydney, Australia, and this was the recipe I used with just a few tweaks:

I made the base from 85g butter, a packet of gluten-free Anzac biscuits and 1tbsp coca powder. I allowed it to cool after baking.

I made the filling exactly as per instructions, using Kaluha. I baked it for the times suggested (if anything slightly less) and it did not crack.

I made the topping exactly as per recipe and this was where the Kaluha flavour really came out.

Finally, for the decoration I whizzed golden caster sugar in a blender with cocoa powder and sieved the mixed powder over the top. I decorated with Cadburys Flake pieces.

It had a strong flavour - not very sweet but delicious.

I made this cheesecake for a dinner party last night having read all the positive reviews. As recommended I increased the amount of tia maria, added more biscuits for the base and followed the instructions to the letter when it came to the cooking part. The result? A professional looking dessert with a lovely light consistency but to be honest.......a little bland. The cheesecake itself needed to be a little sweeter (admittedly my fiance and I have a sweet tooth!) and there was no flavour of tia maria whatsoever despite my efforts. The topping of sour cream and dusting of cocoa didn't help either, in fact it tasted horrible! The next day tasted a little better so I would recommend maybe making this a day or two in advance if possible.

If you want an easy, professional-looking and light tasting but bland new york style cheesecake this is the one for you. Otherwise keep searching.....

This cheesecake is wonderful! I've made so many times now and never fail! This is definitely my family and friends' favourite!!

Really good. Diluted 4 teaspoons of coffee into the tia maria to make sure of a good coffee flavour. Worked very well. Used some mini orange.choc truffles for the top.

Fantastic easy recipe to follow. The end result was delicious, as it wasn't to heavy and just enough Tia Maria.

Had this cheesecake today it was really very good, but I'm not sure about freezing this cake(put it in the freezer two weeks ago) the base was slightly soggy and the filling should have been more firm, lucky nobody noticed probably due to the alcohol

Made this for Christmas dinner today. I made it with Baileys. Followed the recipe exactly and it turned out amazing. Will definitely make it again. Followed advise and left it in the oven overnight then chilled until lunchtime.

My cheesecake is currently in the oven as I type this and intend to freeze it for Xmas. Can anyone tell me whether you put the sour cream topping on before you freeze it or when its defrosted? Many thanks.

Just made this as a trial run for christmas and its so good. I used a cheaper supermarket coffee liquor instead of tia maria and soft cheese instead of philli, turned out perfect. I used the same amount of coffe liquor as stated in the main part and an extra tbsp in the topping, also added a bit of icing sugar to the topping. When i finished mixing the cheesecake mixture it was very watery and I was worried it wouldn't set so left it on an extra 10 mins to cook. Perfect!! :)

made this twice now and both times great, i took it into work for my birthday and it was gone in minutes

Just made this for a friends birthday, it looks good so far, when I did the biscuit base I added Tia Maria to this also as previous comments said they could not taste T.M. It's cracked a little on the top but no big deal as will be covered with the topping, this is where it failed, I have whipped the creme fresh but it is still very runny, as I understand you can't whip sour cream as it will never thicken but creme fresh will not seem to either, going to add icing sugar see if this helps.
Has anyone got topping to thicken, if so how would love to know

I have to give one star as I was very disappointed with the cake as it didn't cook properly in the temperature as indicated.i had to cook a second time in 180C for 30min.

Make sure you chill this delicious desert thoroughly as we were a bit impatient so our first slice was a bit disappointing. But after that yummy. Very rich and couldn't taste the Tia Maria.

wonderful cheesecake recomend to all

Made this wonerfull cheesecake it was lovely , didnt last very long though as enjoyed by everyone

I made this for a party we were invited to; everyone loved it!

Followed everybody's advise and put more tia maria and it tasted heavenly! I would say after 48 hours tasted the best (I believe you should rest at least 24 hours for any baked cheesecake anyway) I have used 7 inch square tin therefore used 2/3 of ingredients and worked out perfect.

I've made this for a friends dinner party tonight! We get together with 4 other couples and all contribute to the occasion. I've made it once before so I'm really hoping it turns out as well as the first time!! I used Baileys the first time but have used Tia Maria this time but about four times as much as stated after reading other comments!!!!! Mmmmm!!

id love to try this but could i use creme fraiche instead of sour cream? please could someone advise me asap plsease!!!! whats the difference between the two as well.

Wasn't sure how this would turn out but luckily it turned out really well. I used a supermarket brand soft cheese instead of Philadelphia
The soft cheese came in 250g tubs unlike Philly which comes in 300g tubs. I used 2 tubs full fat soft cheese and 1.5 tubs medium fat soft cheese. I added the eggs one by one. Not sure how much difference that made. I used a 23cm tin which was just about right for the amount of mixture.
I had to add about 15-20 minutes onto the cooking time suggested. A crack did start appearing as it was left to cool in the oven but I wasn't overly concerned about it
I didn't bother with the sour cream topping.
Will definitely make this again