Tia Maria cheesecake

Prep: 30 mins Cook: 35 mins Plus cooling

Easy

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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Ingredients

    For the biscuit crust

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

      Butter

      butt-err

      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

    Method

    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)

    spelac's picture
    5

    Delicious, everybody loved it! Best cheesecake ever!!

    caledoniangirl's picture
    5

    Have made this cheesecake a few times now and every time its a hit. Def and extra Tia Maria(or Baileys) to improve the flavour. Easy to make but so hard to resist!

    weeny123's picture
    5

    Gorgeous - although I didn't bother with the topping - just dusted it with icing sugar. I have also made a lemon version by substituting the Tia Maria for lemon juice and putting in some lemon zest. It freezes really well - I cut it into slices first and then can take out a couple of slices at a time.

    leoflori's picture

    i just found that Tia Maria is a coffee liqueur made originally in Jamaica . the recipe looks great!

    leoflori's picture

    what is Tia maria? is it some brandy? sorry, but here in Romania i never heard about Tia Maria.....

    ripley2009's picture
    5

    Made this last night - my first attempt at a cheesecake and it worked out great in the end.

    Only had a 23cm tin so next time, I'll give it about 10 mins more as I thought the middle was a little too wobbly but turned out better than i thought after chilling in the fridge over night.

    One other thing I'll do is fully line the tin with baking paper not just the base and chill over night as I found the the cake split slightly when the spring on the tin was released.

    Can't wait to try the others - oh and supermarket basic soft cheese works just as well as the well known brand name.

    ripley2009's picture
    5

    Made this last night - my first attempt at a cheesecake and it worked out great in the end.

    Only had a 23cm tin so next time, I'll give it about 10 mins more as I thought the middle was a little too wobbly but turned out better than i thought after chilling in the fridge over night.

    One other thing I'll do is fully line the tin with baking paper not just the base and chill over night as I found the the cake split slightly when the spring on the tin was released.

    Can't wait to try the others - oh and supermarket basic soft cheese works just as well as the well known brand name.

    rockmusicianswife's picture

    This cheesecake is absolutely divine!! everyone who ate it commented on how light it was! my 90 year old mother who has a very small appetite loved it so much ate two slices! and said she had never eaten a cheesecake so delicious as this one. I had Baileys in my cupboard so used that instead of Tia Maria. I wonder if the lightness comes from not over cooking the cheesecake? I made a Cherry one from another recipe, it turned out o.k. but was heavier and more solid and was cooked a different way. I will look for more recipes with the same cooking method as this one. I left out the Chocs, next time i will try plain choc curls or flake if Cadburys still make them.

    synneve's picture
    2

    Very disappointing!
    after reading all those fab comments I have decided to give it a go. I had in plan dinner party with friends but wanted to try it first before. And it was great idea as cheesecake turned to be very ordinary, definetly lacking of a wow factor. Even after adding double quantity of baileys still could not taste a thing. Left in a oven a bit longer than stated in the recipe as I founnd it quite wobbly in the center. So overall, simple, quick, good for people not really used to be around kitchen however if You are confident cook my advise would be - leave it, its waste of time. Will not have it again

    carterhome's picture

    This cheesecake turns out super every time. Am now going to teach my grandson to make as he loves sweets and is keen to learn to cook. This also freezes well.

    charlybarleyplum's picture
    5

    Absolutely divine! After we devoured this my brothers were straight off to the shop to buy ingredients for a second! Big hit with everyone, and really easy to make. An impressive cheesecake, will be used again often.

    gervais's picture
    3

    A lovely cheesescake with a wonderful texture but I could not taste the Tia Maria at all which was a little dissappointing as I had made it for over Christmas. next time I would certainly increase the amount of liquer or maybe I will use Baileys as suggested. Though because Good Food produces so many great recipes I am not sure I will bother again, ulike the Ultimate Cheesecake recipe which really is a winner.

    busej83's picture
    5

    I used this recipe for a dinner party and my guests couldn't believe I'd made it because it looked so impressive. I made it with Baileys and doubled the quantities. This resulted in it being a little too soft but it was delicious.

    tejb85's picture
    5

    Delicious - have made this 3 times already and making one tonight for a friends birthday. Perfect everytime but I would add a little extra tia maria in there also!

    yewtreewalker's picture

    I found the soured cream topping was a pouring consistency, and could not be spread. Any ideas?

    djembaf's picture
    5

    Total restaurant quality cheesecake! Made it for Mothers day and the whole family loved it! Deelish!

    busterperdie's picture

    Dearcatcrazywoman
    Creme fraiche is the same as soured cream.

    petro50's picture

    made this amazinng cake for my birthday replaced homemade macaroon balls instead of f/rocher wow mmm

    mrsiwby's picture
    5

    Wow,wow,wow!All i can say.I've made it many times and it was absolutely gorgeous!

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