Tia Maria cheesecake

Tia Maria cheesecake

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(73 ratings)

Prep: 30 mins Cook: 35 mins Plus cooling


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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    For the biscuit crust

    • 85g hot melted butter, plus extra butter for greasing



      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


    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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    26th Dec, 2011
    Made this dessert lots of times. Double the quantity ot Tia Maria. Have also used low fat cheese which came out just as goos although it cracks a bit, this doesnt notice once the cocoa and chocolates are on it and reduces fat content quite a lot
    27th Nov, 2011
    Made this cake last night. Looks and tastes amazing!! I agree that it needs more tia maria for that little kick. I wasn't too fond of the soured cream topping.. would prefer something sweeter. So will alter that bit the next time I make it. :)
    17th Nov, 2011
    do you whip the sour cream for the topping as it is of pouring consistency or has anyone used double cream xx
    13th Nov, 2011
    Made this yesterday for a dinner party, everyone thought it was great. Used Baileys and just decorated it with the cocoa powder and a few chocolate shavings It looked perfect!
    17th Oct, 2011
    any substitute for sour cream its not avalible in pakistan plz help
    15th Oct, 2011
    What a great recipe! I made mine with contreau instead and was gorgeous! I did put more in than recipe said and was sooo tasty! Baileys does sound good for next time. 10/10!
    9th Oct, 2011
    Made this for Christmas, absolutely fabulous!
    7th Sep, 2011
    Turned out lovely
    melanieall's picture
    3rd Sep, 2011
    I made three of the cheesecakes from Goodfood for an evening wedding party, Malt chessecake, Oreo biscuit and this one. The Tia Maria one was by far the most impressive, firstly because of it's size (it's catering size rather than a family dessert size). Secondly because of the sour cream layer on the top it hides any cracks that may have appeared during cooking so looks great. The only slight negative is that due to it's impressive size and the Ferrero Rocher on top it does work out very pricey but worth it for impressing your guests.
    21st Aug, 2011
    made this today was a great success....will definitely make it again....used a flake on the top...was very easy to make...next time im going to make it with amereto and amaretti biscuits


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