Tia Maria cheesecake

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• Donna

  16 November 2012

  Donna commented on this recipe

  Just made this for a friends birthday, it looks good so far, when I did the biscuit base I added Tia Maria to this also as previous comments said they could not taste T.M. It's cracked a little on the top but no big deal as will be covered with the topping, this is where it failed, I have whipped the creme fresh but it is still very runny, as I understand you can't whip sour cream as it will never thicken but creme fresh will not seem to either, going to add icing sugar see if this helps. Has anyone got topping to thicken, if so how would love to know

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• liz

  20 November 2012

  liz commented on this recipe

  made this twice now and both times great, i took it into work for my birthday and it was gone in minutes

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• Nicbash

  28 November 2012

  Nicbash rated and commented on this recipe

  

  Just made this as a trial run for christmas and its so good. I used a cheaper supermarket coffee liquor instead of tia maria and soft cheese instead of philli, turned out perfect. I used the same amount of coffe liquor as stated in the main part and an extra tbsp in the topping, also added a bit of icing sugar to the topping. When i finished mixing the cheesecake mixture it was very watery and I was worried it wouldn't set so left it on an extra 10 mins to cook. Perfect!! :)

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• Apalgal

  19 December 2012

  Apalgal commented on this recipe

  My cheesecake is currently in the oven as I type this and intend to freeze it for Xmas. Can anyone tell me whether you put the sour cream topping on before you freeze it or when its defrosted? Many thanks.

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• MrsMac

  25 December 2012

  MrsMac rated and commented on this recipe

  

  Made this for Christmas dinner today. I made it with Baileys. Followed the recipe exactly and it turned out amazing. Will definitely make it again. Followed advise and left it in the oven overnight then chilled until lunchtime.

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• stewc

  25 December 2012

  stewc commented on this recipe

  Had this cheesecake today it was really very good, but I'm not sure about freezing this cake(put it in the freezer two weeks ago) the base was slightly soggy and the filling should have been more firm, lucky nobody noticed probably due to the alcohol

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• Maria Swan

  29 December 2012

  Maria Swan commented on this recipe

  Fantastic easy recipe to follow. The end result was delicious, as it wasn't to heavy and just enough Tia Maria.

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• maceress

  30 January 2013

  maceress rated this recipe

  

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• lovecooking

  24 February 2013

  lovecooking commented on this recipe

  Really good. Diluted 4 teaspoons of coffee into the tia maria to make sure of a good coffee flavour. Worked very well. Used some mini orange.choc truffles for the top.

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• May's recipe

  09 March 2013

  May's recipe rated and commented on this recipe

  

  This cheesecake is wonderful! I've made so many times now and never fail! This is definitely my family and friends' favourite!!

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• Jannine

  31 March 2013

  Jannine rated and commented on this recipe

  

  I made this cheesecake for a dinner party last night having read all the positive reviews. As recommended I increased the amount of tia maria, added more biscuits for the base and followed the instructions to the letter when it came to the cooking part. The result? A professional looking dessert with a lovely light consistency but to be honest.......a little bland. The cheesecake itself needed to be a little sweeter (admittedly my fiance and I have a sweet tooth!) and there was no flavour of tia maria whatsoever despite my efforts. The topping of sour cream and dusting of cocoa didn't help either, in fact it tasted horrible! The next day tasted a little better so I would recommend maybe making this a day or two in advance if possible. If you want an easy, professional-looking and light tasting but bland new york style cheesecake this is the one for you. Otherwise keep searching.....

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• BadgerChick

  28 April 2013

  BadgerChick rated and commented on this recipe

  

  I needed to make a gluten-free, nut-free and vegetarian dessert for an evening BBQ here in Sydney, Australia, and this was the recipe I used with just a few tweaks: I made the base from 85g butter, a packet of gluten-free Anzac biscuits and 1tbsp coca powder. I allowed it to cool after baking. I made the filling exactly as per instructions, using Kaluha. I baked it for the times suggested (if anything slightly less) and it did not crack. I made the topping exactly as per recipe and this was where the Kaluha flavour really came out. Finally, for the decoration I whizzed golden caster sugar in a blender with cocoa powder and sieved the mixed powder over the top. I decorated with Cadburys Flake pieces. It had a strong flavour - not very sweet but delicious.

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http://www.bbcgoodfood.com/recipes/3419/

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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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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 30 mins

Cook 35 mins

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

Per serving

410 kcalories, protein 7g, carbohydrate 32g, fat 29 g, saturated fat 17g, fibre 1g, sugar 24g, salt 0.89 g

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