Tia Maria Cheesecake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Medium
Ingredients
For the base
- 50 g Butter (unsalted) plus extra for greasing
- 5 Digestive biscuits dark chocolate
- 5 Amaretti biscuits
For the filling
- 600 g Cream cheese
- 150 g Unrefined golden caster sugar
- 2 tbsp Plain white flour
- 1 tsp Vanilla extract
- 2 tbsp Tia Maria
- 2 Egg(s) (free range) large
- 200 ml Sour cream
For the truffles
- 225 g Dark chocolate
- 175 g Double cream
- 1 tbsp Tia Maria
- Icing sugar for dusting
- Cocoa powder for dusting
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1
Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.
For this step you'll need:
- 5 Digestive biscuits dark chocolate
- 5 Amaretti biscuits
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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.
For this step you'll need:
- 50g Butter (unsalted) plus extra for greasing
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3
Preheat the oven to 220°C (fan 200°C, gas mark 7).
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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.
For this step you'll need:
- 600g Cream cheese
- 150g Unrefined golden caster sugar
- 2 tbsp Plain white flour
- 1tsp Vanilla extract
- 2 tbsp Tia Maria
- 2 Egg(s) (free range) large
- 200ml Sour cream
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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.
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6
For the truffles: Cover a large, chopping board with cling film or waxed paper.
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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.
For this step you'll need:
- 225g Dark chocolate
- 175g Double cream
- 1 tbsp Tia Maria
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8
Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.
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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.
For this step you'll need:
- Icing sugar for dusting
- Cocoa powder for dusting
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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.