Name: Tia Maria cheesecake
Cook time: 35 min
Total time: 1 h 5 min
Yield: 16
Cuisine: American
Ingredients: 85g hot melted butter plus extra butter for greasing; 14 plain chocolate digestive biscuits finely crushed; 3 x 300g packs full-fat cream cheese; 200g golden caster sugar; 4 tbsp plain flour; 2 tsp vanilla extract; 2 tbsp coffee liqueur; 3 large eggs; 285ml carton soured cream; 142ml carton soured cream; 2 tbsp coffee liqueur; cocoa for dusting; 8 hazelnut chocolates unwrapped

Tia Maria cheesecake

Perfect for a special occasion, this American style dessert really has the wow-factor

1 hr 5 min total 35 min cook 16 410 cal

Instructions

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1 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.
2 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.
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/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.
4 Mix 142ml soured cream and coffee liqueur, then smooth on top of the cheesecake. Chill.