Tia Maria cheesecake

Tia Maria cheesecake

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(77 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 a dairy product made from separating whole milk or cream into fat and…

    • 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, 2018
    This was absolutely stunning - a real show stopper of a dessert and so easy to throw together. We loved it.
    15th Jun, 2015
    Such a delicious and creamy cheesecake! I made this for a dinner party and followed the recipe exactly except for the substitution of Baileys instead of Tia Maria- I also doubled the amount in the filling. To add a bit of glamour, I sprayed the chocolate balls gold to decorate the cake with. It looked very decadent! I'm always a bit nervous about baked cheesecakes but I will definitely make this again.
    28th Feb, 2015
    This is sitting cooling after being in the oven for the time specified in the recipe. It looks a little pale - perhaps undercooked? Is this normal or should the top be slightly brown? No cracks at least!
    28th Dec, 2014
    Made this cheesecake for a dinner party and it looked fabulous and tasted lovely. Based on the previous commentors, I added an extra tablespoon of tia maria to the cheesecake mix. Although I used soured cream in the cheesecake, for the topping I substituted double cream for the soured cream. If I make it again I will reduce the amount of vanilla extract to see if that brings out the tia maria flavour.
    8th Jul, 2014
    Lovely Cheesecake. I don't think the topping really adds anything to it however so maybe will leave out next time. I used baileys instead of tia maria, I added more than two tablespoons (not too sure how many as did this to my preferred taste, and if it was a bit runny added more flour to thicken. Absolutely yummy.
    1st Oct, 2013
    easy to make and gives the wow factor....just have extra Ferrero Rocher on hand so everyone gets one!!!
    17th Sep, 2013
    Hmm,, wow, very yummy and artistic cheesecake. I like the chocolate balls on top of the cake very attractive. i will try this at home, hope i can make it perfectly, maybe this will not be very hard to me anymore for i tried already making "double chocolate cheesecake". Nice post,, i find your site very useful and helpful it let us viewer learn how to bake and it also let us know what are the secret ingredients why it is so delicious. Thanks a lot.
    9th Jul, 2013
    This is a SUPERB cheesecake. I consider myself a good judge of quality cheesecakes, and this passes all my tests. I followed the recipe exactly the first time, and it turned out beautifully. However, there wasn't quite enough of the Tia Maria flavour for my liking. I agree with the comments suggesting more Tia Maria or a little strong espresso. It's definitely not super sweet, and it's all the better for that. The texture is perfect, the flavours marry wonderfully and the presentation is impressive. It's very adult, and very good (particularly with dark Ferrero Rocher, or a combination of milk and dark!) Do yourself a favour and make this. You won't regret it.
    suejenkins's picture
    9th Jul, 2013
    I made this for a dinner party three weeks ago and it went down storm! I'm making it again today for a dinner party tomorrow but am adding half the quantity again for the biscuit base and baking for another five minutes. I think adding more Tia Maria might take away the subtle vanilla taste, might try that in a future one though! Superb, impressive and really easy to make. What more do you want!
    28th Apr, 2013
    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.


    19th Aug, 2013
    When reading the ingredients I thought it sounded a lot...(3x300gms philly)....but made it. I ended up making another one with the amount left over?....No-one else has commented on this so what was I doing wrong?
    4th Jun, 2016
    Made this cheesecake for a dinner party and everyone enjoyed it. I made extra biscuit base By adding another half ,and sweetened the topping with a little icing sugar. I used chocolate baileys instead of Tia Maria . I put in extra baileys into the cheesecake and added extra flour to compensate and extra into the topping, so cooked for a further 5 mins. Two really good tips is to put a tray of hot water at the bottom of the oven when you put the whole cheesecake into cook and it will not crack , and make it a few days before you need it. Don't forget to cook the base for an extra 5 mins too if you make another half. Because a lot of reviews said the taste of the baileys wasn't quite enough I gave each guest a tiny jug with baileys in to poor over instead of cream and this was a big hit . I also decorated with half ferro Roche and half baileys chocolate liqueurs , buy making these adjustments this cheesecake was fabulous and I would definately reccomend it.
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