I made this cheesecake for a Christmas dinner party last year, and I’m kicking myself that I didn’t get a picture of it sliced! It looks a little over brown on the sides, but I assure you, it was absolutely perfect inside! Dense, rich, and velvety smooth – just what a cheesecake should be.
I almost always put a bit of flour in my cheesecakes, as I love that rich and dense, yet slightly crumbly cake texture. If you prefer a silky, smooth custard like texture, look for a recipe without any starch added. If you you’re feeling game, omit the flour from this recipe and use 3 small eggs instead of the 2 large eggs – I haven’t tried this yet myself, so let me know if you give it a go!
Tia Maria Cheesecake
For The Base
250g packet of Scotch Finger Biscuits
2 Tbsp cocoa powder
2 Tbsp honey
Crush your biscuits, stir in the cocoa, then melt the butter and honey and mix it all together.
Line a 20cm springform cake tin with baking paper and grease the sides with butter, then press your base into the tin.
Tip: If you find your base is too dry and crumbly (depending on the biscuits used) just tip it back into your bowl and add a little more butter or honey.
Refrigerate while you make your filling.
For The Filling
600g cream cheese
3/4 cup caster sugar
3 Tbsp plain flour
1 tsp vanilla
1 Tbsp Tia Maria
2 large eggs
200ml sour cream
Preheat oven to 180°C/350° F/Gas Mark 4.
Beat the cream cheese until you have a smooth, creamy texture, then add the sugar and continue to beat.
Beat in the eggs one at a time, then add the vanilla, Tia Maria, and sour cream.
Stir in the flour.
Tip: Be careful not to over beat your cheesecake filling, too much air will cause your cheesecake to crack, and sink in the middle.
Pour your filling over the cooled base and bake for about 40 minutes. It’s difficult to put a time on a cheesecake, as all ovens are different (especially mine – it’s a pain in the butt!). Keep an eye on your cheesecake, it’s ready when the centre is still slightly wobbly.
Turn off the oven and leave your cheesecake inside to cool with the door ajar.
For The Topping
140 ml sour cream
150g cream cheese
2 Tbsp Tia Maria
Cocoa to dust
When your cheesecake has cooled in the oven for about an hour, place it in the fridge – it should be completely cold before adding your topping.
Beat your cream cheese until smooth and creamy, then add the sour cream and Tia Maria.
Pour on top of your cheesecake, smoothing out the top and edges with a palette knife, then place your cake back in the fridge.
Dust with cocoa when you’re ready to serve!