Tia Maria Cheesecake
Indulge in a luxurious delight with this Ferrero Rocher Cheesecake recipe. A crunchy chocolate biscuit base topped with a luscious, creamy Philadelphia cheesecake filling infused with vanilla and Tia Maria liqueur. Finished with a decadent layer of soured cream and more Tia Maria, this dessert is a delightful treat for any occasion. Garnish with cocoa dusting and Ferrero Rocher chocolates for an elegant presentation.
— Constant Cookbook
Ingredients
- 85g hot melted butter , plus extra butter for greasing
- 14 plain chocolate digestive biscuits , finely crushed
- 3 x 300g packs full-fat Philadelphia cheese
- 200g 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 Ferrero Rocher chocolates, unwrapped
Instructions
- 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 coffee liqueur, 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 coffee liqueur, then smooth on top of the cheesecake. Chill.
Cook Time
35M
Prep Time
PT30M
Yield
Serves 16
Nutrition
- Calories: 410 calories
- Fat Content: 29 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 24 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.89 milligram of sodium
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