Tia Maria Cheesecake

Name: Tia Maria Cheesecake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 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

4.55 (86)

⏱ 65 mins 🍽 Serves 16 🌶 american ✅ Easy 🏷 Dessert

This American style dessert is ideal for a special occasion, offering real wow factor. It features a base of crushed chocolate digestives and a rich, creamy filling flavoured with coffee liqueur and vanilla. The cheesecake is baked and then cooled slowly in the oven before being topped with a soured cream and liqueur layer. It serves 16 people and takes just over an hour to prepare and bake.

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

Method

Set your oven to 180C/fan 160C/gas 4. Prepare a 25cm springform tin by lining its base with baking parchment. Combine the melted butter with the finely crushed biscuit crumbs. Press this mixture firmly onto the tin's base and bake for 10 mins. Allow it to cool.
Raise the oven temperature to 240C/fan 200C/gas 9. Using an electric whisk, beat the cream cheese and sugar until smooth. Whisk in the plain flour, vanilla extract, 2 tbsp coffee liqueur, the eggs and the 285ml carton of soured cream.
Butter the sides of the cake tin. Pour the cheese mixture into the tin and level the surface. Bake for 10 mins, then reduce the heat to 110C/fan 90C/ gas ¼ and continue baking for 25 mins. Switch off the oven, open its door and let the cheesecake cool inside for 2 hrs. Minor cracking is normal.
Combine the 142ml soured cream with the remaining 2 tbsp of coffee liqueur. Spread this mixture evenly over the top of the cooled cheesecake. Place it in the refrigerator to chill.

Nutrition (per serving)

Calories410 kcal

Fat29 g

Saturates17 g

Carbs32 g

Sugars24 g

Fibre1 g

Protein7 g

Sodium356 mg

Recipe details

Skill levelEasy

CategoryDessert

Cuisineamerican