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Tia Maria (or Baileys) Cheesecake |
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| Serves 16 |
Prep 30 mins |
Cooking 35 mins |
Easy |
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My rating |
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Ingredients |
For the biscuit crust
85g hot melted butter, + extra for greasing
14 plain chocolate digestive biscuits finely crushed
For the topping
142ml soured cream
2 tbsp Tia Maria or Baileys
cocoa, for dusting
8 Ferrero Rocher chocolates, unwrapped
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For the cheesecake
3 x 300g pack full fat Philadelphia cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tbsp Tia Maria or Baileys
3 large eggs
285 ml carton sour cream
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As made by Anastasia Dormidonova |
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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.
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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 Tia Maria (or Baileys), eggs and 285ml
soured cream.
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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.
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Mix 142ml soured cream and Tia
Maria, then smooth on top of the cheesecake. Chill.
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DAILY
DINNERS 
