Tia Maria cheesecake

Tia Maria cheesecake

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(71 ratings)

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 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

    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, questions and tips

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    myukinou
    9th Mar, 2013
    5.05
    This cheesecake is wonderful! I've made so many times now and never fail! This is definitely my family and friends' favourite!!
    bevhiggs
    24th Feb, 2013
    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.
    mariaswan
    29th Dec, 2012
    Fantastic easy recipe to follow. The end result was delicious, as it wasn't to heavy and just enough Tia Maria.
    stew-c
    25th Dec, 2012
    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
    mcfarlaneruth
    25th Dec, 2012
    5.05
    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.
    apalgal
    19th Dec, 2012
    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.
    nicolanolan87
    28th Nov, 2012
    5.05
    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!! :)
    elizabethharrison
    20th Nov, 2012
    made this twice now and both times great, i took it into work for my birthday and it was gone in minutes
    trentfisher
    16th Nov, 2012
    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
    lijana
    29th Oct, 2012
    1.05
    I have to give one star as I was very disappointed with the cake as it didn't cook properly in the temperature as indicated.i had to cook a second time in 180C for 30min.

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