Tia Maria Cheesecake

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

Print me

Introduction

Taken from BBC Good Food Magazine.

Ingredients

Serves: 0

Metric Cups

For the Biscuit Crust

85 grams butter (hot melted)
14 chocolate digestive biscuits (plain chocolate, finely crushed)

For the Cheesecake

900 grams cream cheese (full fat, such as Philadelphia)
200 grams golden caster sugar
4 tablespoons plain flour
2 teaspoons vanilla extract
2 tablespoons tia maria
3 large eggs
285 millilitres sour cream

For the Topping

142 millilitres sour cream
2 tablespoons tia maria
cocoa (for dusting)
8 ferrero rocher chocolates (unwrapped)

For the Biscuit Crust

3 ounces butter (hot melted)
14 chocolate digestive biscuits (plain chocolate, finely crushed)

For the Cheesecake

32 ounces cream cheese (full fat, such as Philadelphia)
7 ounces superfine sugar
4 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 tablespoons tia maria
3 large eggs
10 fluid ounces sour cream

For the Topping

4⅞ fluid ounces sour cream
2 tablespoons tia maria
unsweetened cocoa (for dusting)
8 ferrero rocher chocolates (unwrapped)

Method

Tia Maria Cheesecake is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.

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.

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 Â¼ 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.

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

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

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.

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.

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

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 unsweetened 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