Best Tia Maria Cheesecake Recipes

NO-BAKE TIA MARIA CHEESECAKE

Steps:

• Grease the bottom and sides of a 20cm loose bottomed cake tin.
• Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
• Remove pan from heat and press the biscuit crumbs into the bottom of the cake tin. Chill in the refrigerator and allow to set for one hour.
• Lightly whip the cream cheese then beat in the Tia Maria and icing sugar. Fold in the whipped cream and grated chocolate. Spoon the filling over the biscuit base and smooth the top of the cheesecake with a palette knife or metal spoon.
• Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
• Place the butter, sugar, salt and cream into a small saucepan.
• Heat the saucepan gently, over a low heat, stirring continuously until the sauce has thickened and changed colour, about 2 minutes.
• Allow the glaze to cool for about 15 to 20 minutes.
• Before serving the cheesecake remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Pour over the cooled glaze, cut into 8 slices and serve.

RECIPES

Steps:

• Step 1:Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.Step 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.Step 3:Preheat the oven to 220°C (fan 200°C, gas mark 7).Step 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.Step 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.Step 6:For the truffles: Cover a large, chopping board with cling film or waxed paper.Step 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.Step 8:Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.Step 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.Step 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.

TIRAMISU CHEESECAKE

Steps:

• Line the base of a 23cm springform cake tin with baking parchment. Crush the biscuits as finely as possible in a food bag using a rolling pin, or in a food processor, and mix with the melted butter. Tip into the tin, pressing down to flatten and set aside in the fridge.
• For the chocolate layer, tip the chocolate, cream and Tia Maria into a bowl and melt over a pan of simmering water. Once melted, quickly stir together and pour over the biscuit base, then chill in the fridge for at least 3 hrs, or until set.
• When the chocolate layer is set, beat the cream cheese, double cream, vanilla, orange and sugar together, then spread and swirl the mix evenly over the chocolate layer. Put the cake back in the fridge for a couple of hours or overnight. Can be made up to two days in advance and kept covered in the fridge.
• To serve, remove from the fridge, sieve over the cocoa powder and sprinkle over the crushed coffee beans. Run a knife around the edge of the cheesecake and release from the tin and serve. For a neater finish, blowtorch the outside of the tin to release the sides.