Tia Maria cheesecake

Latest comments and suggestions

Results 21-40

• Gemma

  06 July 2008

  Gemma rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Donna

  20 July 2008

  Donna rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cupcake

  22 August 2008

  cupcake commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JaneP

  21 October 2008

  JaneP commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dannyhell

  24 October 2008

  Dannyhell rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kenny007

  03 November 2008

  kenny007 commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Geordie Tyke

  16 November 2008

  Geordie Tyke rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Claire100

  05 December 2008

  Claire100 commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicky wake

  29 December 2008

  nicky wake commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kammleitn

  05 February 2009

  Kammleitn commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catcrazywoman

  12 February 2009

  catcrazywoman commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Iwby

  21 February 2009

  Iwby rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petro

  13 March 2009

  Petro commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mary

  19 March 2009

  Mary commented on this recipe

  Dearcatcrazywoman Creme fraiche is the same as soured cream.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Djembaf

  22 March 2009

  Djembaf rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Good Food

  12 April 2009

  Good Food commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tejb

  02 June 2009

  Tejb rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny Buse

  04 June 2009

  Jenny Buse rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• janet

  04 July 2009

  janet rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• charlybarleyplum

  01 August 2009

  charlybarleyplum rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.