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Tia Maria Cheesecake

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About the bake

This luxurious cheesecake is the one for the top table topped with decadent Tia Maria truffles.  Make extra truffles and pack in cellophane bags with a pretty ribbon as wedding favours.

135Total Time
1Prep Time
35Bake Time
10Serves
A little effort

Method

  1. Step 1:

    Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.

  2. Step 2:

    Melt the butter over a low heat and with the biscuit crumbs. Press the biscuit mix into the bottom of the cake tin evenly. Chill while you make the filling.

  3. Step 3:

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. Step 4:

    Beat together the cream cheese and sugar with an electric whisk until smooth. Add the flour, vanilla, 2 tablespoons of Tia Maria, eggs and soured cream,and whisk until smooth.

  5. Step 5:

    Pour the mixture over the crumb case and smooth. Bake for 10 minutes, then reduce the temperature to 110°C (fan 90°C, gas mark ¼) for 25 minutes. Turn off the oven, then open the door and leave to cool inside the oven for 2 hours. Don't worry if it cracks a little.

  6. Step 6:

    For the truffles: Cover a large, chopping board with cling film or waxed paper.

  7. Step 7:

    Place the chocolate in a large mixing bowl. Pour the cream into a small pan and bring to the boil. Pour immediately over the broken chocolate. Add the Tia Maria if using. Blend thoroughly until all the chocolate is melted.

  8. Step 8:

    Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.

  9. Step 9:

    When the mixture has set, sprinkle some icing sugar over your hand and roll bite-sized pieces of the chocolate mix. Immediately roll the truffles in sifted cocoa powder. Sit the truffles on the lined chopping board and leave to harden.

  10. Step 10:

    When ready to serve use a warm palate knife to release the cheesecake form the tin. Just before serving place a small paper doily on top of the cheesecake and dust over with cocoa powder. Carefully remove the doily and you will be left with a very pretty lacy pattern. Pile the truffles on top of the cheesecake and serve.

Ingredients

  • For the base

    • 50g Butter (unsalted) (plus extra for greasing)
    • 5 Digestive biscuits (dark chocolate)
    • 5 Amaretti biscuits
  • For the filling

    • 600g Cream cheese
    • 150g Billington's Unrefined Golden Caster Sugar
    • 2 tbsp Allinson's Plain White Flour
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Tia maria
    • 2 Egg(s) (free range) (large)
    • 200ml Sour cream
  • For the truffles

    • 225g Dark chocolate
    • 175g Double cream
    • 1 tbsp Tia maria
    •  Silver spoon icing sugar (for dusting)
    •  Cocoa powder (for dusting)

Utensils

  • 18cm loose bottomed cake tin
  • Food processor
  • Electric whisk
  • Chopping board
  • Cling film
  • Mixing bowl
  • Palate knife
  • Paper doily

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