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.
Method
Step 1:
Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.
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.
Step 3:
Preheat the oven to 220°C (fan 200°C, gas mark 7).
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.
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.
Step 6:
For the truffles: Cover a large, chopping board with cling film or waxed paper.
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.
Step 8:
Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.
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.
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
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
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