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Tia Maria Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Taken from BBC Good Food Magazine

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 ounce sour cream

For the Topping

  • 4⅞ fluid ounce 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 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.
  • 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.
  • 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.
  • 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
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