Serves 16
For the biscuit crust
3oz hot melted butter, plus extra butter for greasing
14 plain choc digestives, finely crushed
For the cheesecake
3 x 300g packs full fat soft cheese, at room temp
8oz golden caster sugar
4tbsp plain flour
2tsp vanilla extract
2tbsp Tia Maria
3 eggs
285ml carton soured cream
For the topping
142ml carton soured cream
2tbsp Tia Maria
cocoa, for dusting
8 choc Ferrero Rocher, unwrapped
Heat oven to 180, 160 fan, gas mark 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 oven temp to 240, 220 fan, gas mark 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 110, 90 fan, gas mark 1/4 for 25 mins. Turn off the oven, then open the door and leave to cool inside for 2 hours. Don't worry if it cracks a little.
Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill. Can be frozen at this point: cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hours before serving.
To serve, remove from the tin and slide onto a plate. Dush with the cocoa through a tea strainer until the top is covered. Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion.
For the biscuit crust
3oz hot melted butter, plus extra butter for greasing
14 plain choc digestives, finely crushed
For the cheesecake
3 x 300g packs full fat soft cheese, at room temp
8oz golden caster sugar
4tbsp plain flour
2tsp vanilla extract
2tbsp Tia Maria
3 eggs
285ml carton soured cream
For the topping
142ml carton soured cream
2tbsp Tia Maria
cocoa, for dusting
8 choc Ferrero Rocher, unwrapped
Heat oven to 180, 160 fan, gas mark 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 oven temp to 240, 220 fan, gas mark 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 110, 90 fan, gas mark 1/4 for 25 mins. Turn off the oven, then open the door and leave to cool inside for 2 hours. Don't worry if it cracks a little.
Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill. Can be frozen at this point: cover the tin, first with cling film, then foil and freeze for up to 6 weeks. Thaw in the fridge for 8 hours before serving.
To serve, remove from the tin and slide onto a plate. Dush with the cocoa through a tea strainer until the top is covered. Lightly mark the cheesecake into portions with a knife, then place a chocolate on every other portion.
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