Tia Maria cheesecake

Tia Maria cheesecake

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(67 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins Plus cooling

Skill level

Easy

Servings

Serves 16

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
410
protein
7g
carbs
32g
fat
29g
saturates
17g
fibre
1g
sugar
24g
salt
0.89g

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

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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.

Recipe from Good Food magazine, November 2006

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Comments

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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
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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
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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
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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

synneve's picture
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very dis

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

catcrazywoman's picture

I also live in France and have never seen soured cream here. Would creme fraiche be an acceptable alternative do you think?

grainger's picture

I made this as an alternative choice for our New Years Eve party. All our guests loved it - some commented that it was quite rich - but then aren't most cheesecakes? I would definitely recommend more Tia Maria if making for adults though. This will be a permanent dish on our New Years Eve menu, and will add it to our Christmas menu. Very easy to make, yet looks so professional.

jevidrian's picture

I have made this cheesecake twice for special occasions and it
has been a great success and not too difficult to make
everyone really enjoyed it.

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