Tia Maria Cheesecake
Over a year ago
5,427 views
Ingredients
- 3oz hot melted butter, plus extra for greasing
- 14 plain chocolate digestives, finely crushed
- 3x300g packs full-fat Philadelphia cheese
- 8oz golden caster sugar
- 4 tbsp plain flour
- 2 tsp vanilla extract
- 2 tbsp Tia Maria
- 3 large eggs
- 285ml carton soured cream
- 142ml carton soured cream
- 2 tbsp Tia Maria
- cocoa, for dusting
- 8 chocolate Ferrero Rocher, unwrapped
Accompaniment
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Description
Delicious cheesecake with a twist.
Method
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1
1. Heat oven to 180c. Line 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.
2. Increase the oven temp to 240c. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml sour cream.
3. Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110c for 25 mins. 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.
4. Mix 142ml sourced cream and Tia Maria, then smooth on top of the cheesecake. Chill.
TO SERVE:
Remove from tin and slide onto plate. Dust with cocoa through tea strainer until top is covered. Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion.
I have to say that the soured cream would put me off this one!!