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.

COFFEE CHEESECAKE IN 4 EASY STEPS

Steps:

• Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
• Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you've put the cheesecake base in the fridge.
• Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing 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.
• Before serving, 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. Decorate with the walnut halves.

TIA MARIA CHEESECAKE

Steps:

• 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 Tia Maria, 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 Tia Maria, then smooth on top of the cheesecake. Chill.

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.