Tia Maria cheesecake

Tia Maria cheesecake

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(71 ratings)

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)

    becksharper's picture

    Fabulous! I made this for a dinner party to follow Gordon Ramsay's Beef Bourguignon and it was a resounding success. It looks like a shop bought cheesecake (in a good way!) and I'll definitely be making it again with the different liqueur variations.

    holleyr's picture

    I use the cheapest ingredients I could find and it came to £7. The cake needed a little extra time in the oven in a 25 cm spring form tin but came out beautifully for my friends birthday party and tasted absolutely amazing.

    clairemcleod's picture

    I made this as for Xmas after reading all the good reviews. I put about 6 tbsp Tia Maria in after reading comments- I still couldn't taste it . The cheesecake was just ok ,nothing special. I have made and tasted a lot better . I would not make it again.

    susanh5708's picture

    Well impressed!!!! Hadn't made a cheese cake before, but the results were fantastic. Going to my grand-daughters Birthday party this weekend. Will be taking one with me.
    Will try it with Baileys

    samitchell's picture

    Absolute winner.. lovely

    jjcale's picture

    wow i made this for friends last night it looked great and most wanted seconds. will definitely be making this again.

    jaynepowney's picture

    I tried this cheesecake and stuck to the suggested recipe, it was gorgeous. I tried it again, using 1.5 of the suggested biscuit base, together with the appropriate amount of butter. I love the biscuit crust on a cheesecake and thought I'd try it. The result was that I had a much firmer cheesecake, as the biscuit crust seemed to absorb all the moisture in the cheesecake. It was still really gorgeous but I think that next time, I'll stick to the original recipe. This cheesecake is better than shop bought, the two versions that is!!!

    di21380's picture

    Made this last week and it was fantastic
    Used Baileys a lot more than the receipe states
    Ended up taking it into work and everyone loved it. In fact three of the girls asked for the receipe
    Will be making again but not too often due to the calories!!!!!!!!

    Bentleybird's picture

    Has any one tried halving this recipe? what size tin and cooking time did you use?

    frania65's picture

    Tastes great! I added some more Tia Maria and it was lovely. I haven't bake the base at all and it was fine. I've also mixed all the ingrediens in a food processor instead of whisking it and it came out just perfect. Will definately make it again.

    wildflower196's picture

    made this with baileys and its unreal- be careful not to leave it in oven too long or it becomes a bit stodgy. i made it twice and was beautiful both times. place tin of water in bottom of oven to stop top from cracking, turn off oven and open door- leave in oven intil its cold- overnight if possible

    hannah89's picture

    I was not too impressed....the new york one on here is a thousand times better.

    The cocoa on the top was horrible....wouldn't of been too bad without the topping.

    melanietaylor's picture

    I make this every Christmas and it always goes down a storm! The only change i've made is to buy some Thorntons Cappucino chocolates instead of Ferrero Rocher. After reading the comments above i will try Baileys this year with Baileys chocolates - yum! Can't wait!!

    faye500's picture

    so gorgeous but i would recommend adding more biscuits for a thicker biscuit base. I also swapped the tia maria for Baileys and it was amazing!!!!

    adamjt8's picture

    Made this for a dinner party last nite and was a huge success. My sister is law said "I'm not a pudding person, but I am now!" and my neice asked whether it was a Tesco Finest Pud!! I would add some more Tia Maria into the basic recipe though, although saying that it was fab without it! Give it a go you won't be disappointed! xxx

    laurenflincoln's picture

    Didn't have quite enough cream cheese when I made this so I added an extra egg and doubled the flour. Also doubled the Tia Maria and it still came out beautifully! I had to cook it an extra 10 mins and let it chill for longer to get a good set, but was really delicious and not as rich as if I'd used the full 900g. Made a topping of sour cream, melted chocolate and Tia Maria instead of the suggested one and the chocolate set to a good spreadable consitancy. Lovely!

    blinded05's picture

    Made this for our anniversary and it was a hit! Absolutely delicious. I used Baileys instead of Tia Maria. Didn't dust cocoa powder, but drizzled melted dark chocolate instead---yum!! The rest of the cake was devoured the next day. Will definitely become a staple for our special occasions.

    xeyetee's picture

    Awesome. Dead easy to prepare. Everyone loved it. A firm favourite.

    foodiefanatic's picture

    I have made this cheesecake before and it went down a treat! So, I made this last week once again as my husbands office was holding a MacMillan nurses day and everyone was invited to make a cake so that they could raise money for this very good cause. Unfortunately I was word blind and only turned the oven down to 190c instead of 90c! Luckily enough it did not burn and tuned out o.k. I would make this cheesecake again and again, it is very easy and looks so professional but the next time I will not forget to turn the temperature down.

    andy_pere09's picture

    Please let me know a good substitute for soured cream. Thanks


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