Tia Maria cheesecake

Tia Maria cheesecake

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(70 ratings)


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Cooking time

Prep: 30 mins Cook: 35 mins Plus cooling

Skill level



Serves 16

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

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving

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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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  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, questions and tips

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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.

claireashforth's picture

Made this a couple of times now but swapped Tia Maria for Baileys (added a bit extra just for the flavour!), tasted delicious but looked even better - would recommend this recipe!

lesley1142's picture
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I found that biscuit base wasn't nearly enough to line a 25cm tin so had to use a deeper cake tin. All was well until I tried to lift it out of tin and it all collapsed. Topping had not set, how long does it need to be in fridge before it sets? It tasted lovely however, just looked a mess! Added extra tia maria in and could definitely taste it!

susie007's picture

I made this for friends at a special meal. It looked and tasted wonderful. I used a slightly smaller tin, so the result was deeper and froze it a week ahead after step 3. I finished it off on the day. I swopped cocoa for tiny chocolate swirls.

No one could taste the Tia Maria but it really was lovely.

dannyhell's picture
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Absolutely gorgeous, everyone loved it! Going to try this recipe with baileys instead, as I love baileys.

tessa1210's picture

This cheese cake it one of the best cheese cakes I have made. Great recipes.

juliamccartney's picture

For the lady from France! St Moret is the same as Philadelphia cheese and you can buy it in the cheese aisle in Champion, Intermarche, Leclerc etc. It comes in a 300g pack too.

donna_wowee's picture
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Very very nice. I used flake bars in 2cm chunks instead of ferrerro rochers and put on every other piece to save arguments. Very popular dessert!

soraya's picture

Can anyone tell me how to make a topping with sour cream without having it running down the cake. Had a try with the sour cream, put it in the freezer to chill, then took it and left it to defrost. Was very runny!!!
Thank you.

sandien's picture
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I made this at the weekend for my grandson birthday party.
It was delious. I would make it again for any other celebration
as it is to big just for the family. I was really impressed with
the cheesecake when it was done as I have never made one

renomate's picture

Really easy to make and pretty impressive although I would only make this again for a party or xmas as it was too sweet for us and it also lasted for 5 days it was that big.

annie0176's picture
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Excellent - with the stated amount of Tia Maria, we couldn't taste it at all, which was ok, as the children loved it - I would describe as a vanilla and chocolate cheesecake. So add more Tia Maria if you want to taste it.

tinaduffy's picture
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Made this for a friends 40th birthday party, it was a real winner.
I did add a little more tia maria

m99sjj's picture

Absolutley delicious! made this several times now and have even got my sister in law cooking it as well.

frenchy's picture

27 Février 2008

I would love to try this recipe but am not sure what to use in place of Philadelphi cream cheese. Living in France I have never seen this. Can any of you advise me. Thank you for the super recipes, they have really changed my daily menus.

zoe446's picture

Impressive dessert both in appearance and taste. Ive done this a few times now. Try baileys instead of Tia Maria, gorgeous!

sambaker's picture

I made this cheesecake for my parents and it was lovely,so easy to do and so impressive - but above all - gorgeously tasty!

serendipitymel's picture
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I made this with Kaluha instead of Tia Maria and froze it after step 3.

As it was for Christmas Eve I applied the cream topping and then made a snowflake pattern on top of that using sieved cocoa powder and a stencil from lakeland.co.uk.

Everybody loved it!!

Also tasted just as good cold or zapped in the microwave to warm it up.