Tia Maria cheesecake

Tia Maria cheesecake

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(72 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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    20th Jan, 2011
    made this with baileys and its unreal- be careful not to leave it in oven too long or it becomes a bit stodgy. i made it twice and was beautiful both times. place tin of water in bottom of oven to stop top from cracking, turn off oven and open door- leave in oven intil its cold- overnight if possible
    16th Dec, 2010
    I was not too impressed....the new york one on here is a thousand times better. The cocoa on the top was horrible....wouldn't of been too bad without the topping.
    2nd Dec, 2010
    I make this every Christmas and it always goes down a storm! The only change i've made is to buy some Thorntons Cappucino chocolates instead of Ferrero Rocher. After reading the comments above i will try Baileys this year with Baileys chocolates - yum! Can't wait!!
    29th Nov, 2010
    so gorgeous but i would recommend adding more biscuits for a thicker biscuit base. I also swapped the tia maria for Baileys and it was amazing!!!!
    21st Nov, 2010
    Made this for a dinner party last nite and was a huge success. My sister is law said "I'm not a pudding person, but I am now!" and my neice asked whether it was a Tesco Finest Pud!! I would add some more Tia Maria into the basic recipe though, although saying that it was fab without it! Give it a go you won't be disappointed! xxx
    21st Oct, 2010
    Didn't have quite enough cream cheese when I made this so I added an extra egg and doubled the flour. Also doubled the Tia Maria and it still came out beautifully! I had to cook it an extra 10 mins and let it chill for longer to get a good set, but was really delicious and not as rich as if I'd used the full 900g. Made a topping of sour cream, melted chocolate and Tia Maria instead of the suggested one and the chocolate set to a good spreadable consitancy. Lovely!
    19th Oct, 2010
    Made this for our anniversary and it was a hit! Absolutely delicious. I used Baileys instead of Tia Maria. Didn't dust cocoa powder, but drizzled melted dark chocolate instead---yum!! The rest of the cake was devoured the next day. Will definitely become a staple for our special occasions.
    19th Oct, 2010
    Awesome. Dead easy to prepare. Everyone loved it. A firm favourite.
    25th Sep, 2010
    I have made this cheesecake before and it went down a treat! So, I made this last week once again as my husbands office was holding a MacMillan nurses day and everyone was invited to make a cake so that they could raise money for this very good cause. Unfortunately I was word blind and only turned the oven down to 190c instead of 90c! Luckily enough it did not burn and tuned out o.k. I would make this cheesecake again and again, it is very easy and looks so professional but the next time I will not forget to turn the temperature down.
    18th Jun, 2010
    Please let me know a good substitute for soured cream. Thanks


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