CHEESE . . . .

TIA  MARIA  CHEESECAKE
We like to eat cheese, from savoury such as a cheese platter served with biscuits and fruits to cheesecakes, creamy and delicious.

Cheese Board

Tia Maria Cheesecake

Ricotta Cheesecake we love, but recently we enjoyed Tia Maria Cheesecake, what an appropriate cheesecake to served with coffee the hot drink in which served daily at our home. 
I always want to bake the cheesecake with coffee liquor, that day was the right time to do it to add extra sweet for  Rayner's birthday celebration.  I followed a recipe, but of course, adjustments had to be done, and it's just the way I liked it.   I was pleased, it worked.

The Making of the Tia Maria Cheese Cake.

The Base of the Cheesecake
Digestive Biscuits and Melted butter.

The base has done: place the biscuit crumb mixture on a tin, pressed down firmly and evenly on the bottom surface of the tin, bake for 10 minutes over medium heat at 160 degrees C.  Cool! Put aside.

The Filing-The Cheese mixture

Beat the cream cheese and sugar until light and fluffy, add in eggs, sour cream and vanilla.  Beat them together to make a smooth and thick mixture.  Add the Tia Maria, blend together, now you have a thick and smooth batter, spoon and put on the prepared baking tin.  Smooth the top and bake in the hot oven at 200 degrees C oven-fan forced for 22 minutes, reduce oven to 150 degrees C, continue baking. For 33mnutes. Switch off the stove, open the oven door slightly ajar, and leave to cool inside the oven for an hour to two hours.

 Do not worry if the baked Cheesecake is slightly Crack.

I will type the original recipe, that way if you want to bake the cheesecake, you will have no problem.

To Decorate.

After the cheesecake rest in the refrigerator for overnight, take it out, even the top and smooth it out.

Mix 145g of sour cream with 2 tablespoons Tea Maria.

Pour the mixture over the cheesecake and spread it evenly, dust with the best cocoa powder.  Keep in the refrigerate until it is set before serving.

 Slice the cheesecake and serve with black coffee or flat white.

I thought of friends who enjoy coffee drinking so much, and they may like the cheesecake with Tia Maria, and I am sure they could prepare it with ease, especially they make their homemade cheese.  

Here, the original recipe, of Tia Maria Cheesecake, it's from Good Food Magazin, November 2006

Tia Maria Cheesecake

Ingredient

For the biscuit crust

85 hot melted butter, plus extra butter for greasing

14 plain chocolate digestive biscuits, finely crushed

For the cheesecake

3x300g packs full-fat Philadelphia cheese

200g golden caster sugar

4 tbsp plain flour

2 tsp vanilla extract

2 tbsp Tia Maria

3 large eggs

285ml carton sour cream

For the topping

142ml carton soured cream

2 tbsp Tia Mria

cocoa for dusting

8 Ferrero Rocher chocolate, unwrapped.

Method

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 bottom 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 the oven down to 110C/fan 90C/gas 1/4 for 25 mins.  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.

Mix 142ml soured cream and Tia Maria, them smooth on top of the cheesecake. Chill.

I did not follow the recipe faithfully, thanking Good Magazine for the method though, it gave me guidance and ideas.  Indeed we enjoyed the cheesecake with the Tia Maria very much.

The original recipe is here, Happy Baking Everyone!

Susy