Name: Tia Maria cheesecake
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 85g hot melted butter plus extra butter for greasing; 14 plain chocolate digestive biscuits finely crushed; 3 x 300g packs full-fat cream cheese; 200g golden caster sugar; 4 tbsp plain flour; 2 tsp vanilla extract; 2 tbsp coffee liqueur; 3 large eggs; 285ml carton soured cream; 142ml carton soured cream; 2 tbsp coffee liqueur; cocoa for dusting; 8 hazelnut chocolates unwrapped

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Tia Maria cheesecake

Tia Maria cheesecake

Sara Buenfeld

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Serves 16

Easy

Prep: 30 mins

Cook: 35 mins

Plus cooling

A star rating of 4.5 out of 5.87 ratingsRate

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Perfect for a special occasion, this American style dessert really has the wow-factor

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 cream cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tbsp coffee liqueur
3 large eggs
285ml carton soured cream

For the topping

142ml carton soured cream
2 tbsp coffee liqueur
cocoa

for dusting
8 hazelnut chocolates

unwrapped

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Nutrition: per serving

kcal410
fat29g
saturates17g
carbs32g
sugars24g
fibre1g
protein7g
salt0.89g

low

Method

step 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.
step 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 coffee liqueur, eggs and 285ml soured cream.
step 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.
step 4

Mix 142ml soured cream and coffee liqueur, then smooth on top of the cheesecake. Chill.

RECIPE TIPS

TO FREEZE

Cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hrs before serving.

SERVING TIP

Remove from the tin and slide onto a plate. Dust with the cocoa through a tea strainer until the top is covered. Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion

Recipe from Good Food magazine, November 2006

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A star rating of 4.5 out of 5.87 ratings

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