Tia Maria cheesecake

Prep: 30 mins Cook: 35 mins Plus cooling


Serves 16
Perfect for a special occasion, this American style dessert really has the wow-factor

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal410
  • fat29g
  • saturates17g
  • carbs32g
  • sugars24g
  • fibre1g
  • protein7g
  • salt0.89g
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    For the biscuit crust

    • 85g hot melted butter, plus extra butter for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 14 plain chocolate digestive biscuit, 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 egg
    • 285ml carton soured cream

    For the topping

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


    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.

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    Comments (109)

    duttiep's picture

    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.

    donnabennallack's picture

    wonderful cheesecake recomend to all

    donnabennallack's picture

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

    cielward123's picture

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

    heiress18's picture

    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.

    theharps's picture

    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!!

    chocchipcookie's picture

    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.

    hsphull's picture

    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

    elle01527's picture

    Great dessert. Made this for Christmas day, on Christmas Eve. Cracked quite a bit, but looked fine after finishing with the topping. Substituted the tia maria for baileys - tasted great and everyone commented on how nice it was. Definately one to make again.

    sxmscorpio's picture

    This looks super impressive but tastes very bland. I put an extra tablespoon of Tia Maria in both the cheesecake and the sour cream topping...but was still bland. Also added some icing sugar to the sour cream topping as I felt it needed a sweeter topping. It is very large so a little will go a long way but I shan't make it again even though it was very easy to make and looks good.

    juliewhite23's picture

    Made this dessert lots of times. Double the quantity ot Tia Maria. Have also used low fat cheese which came out just as goos although it cracks a bit, this doesnt notice once the cocoa and chocolates are on it and reduces fat content quite a lot

    reinaderisa's picture

    Made this cake last night. Looks and tastes amazing!! I agree that it needs more tia maria for that little kick. I wasn't too fond of the soured cream topping.. would prefer something sweeter. So will alter that bit the next time I make it. :)

    pattiflat's picture

    do you whip the sour cream for the topping as it is of pouring consistency or has anyone used double cream xx

    jbinfrance's picture

    Made this yesterday for a dinner party, everyone thought it was great.
    Used Baileys and just decorated it with the cocoa powder and a few chocolate shavings
    It looked perfect!

    rashid's picture

    any substitute for sour cream its not avalible in pakistan plz help

    amandacook1's picture

    What a great recipe! I made mine with contreau instead and was gorgeous! I did put more in than recipe said and was sooo tasty! Baileys does sound good for next time. 10/10!

    smistry's picture

    Made this for Christmas, absolutely fabulous!

    trinnyloves2shop's picture

    Turned out lovely

    melanieall's picture

    I made three of the cheesecakes from Goodfood for an evening wedding party, Malt chessecake, Oreo biscuit and this one. The Tia Maria one was by far the most impressive, firstly because of it's size (it's catering size rather than a family dessert size). Secondly because of the sour cream layer on the top it hides any cracks that may have appeared during cooking so looks great. The only slight negative is that due to it's impressive size and the Ferrero Rocher on top it does work out very pricey but worth it for impressing your guests.

    patchworksue's picture

    made this today was a great success....will definitely make it again....used a flake on the top...was very easy to make...next time im going to make it with amereto and amaretti biscuits


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