Special prawn pasta
Juicy tiger prawns turn this simple supper dish into something really special
Tia Maria cheesecake
Serves 16
Easy
Prep:
Cook:
Plus cooling
Perfect for a special occasion, this American style dessert really has the wow-factor
Skip to ingredients
For the biscuit crust
- 85g hot melted butterplus extra butter for greasing
- 14 plain chocolate digestive biscuitsfinely crushed
For the cheesecake
- 3 x 300g 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 soured cream
For the topping
- 142ml carton soured cream
- 2 tbsp Tia Maria
- cocoafor dusting
- 8 Ferrero Rocherchocolates, unwrapped
Nutrition: per serving
- kcal410
- fat29g
- saturates17g
- carbs32g
- sugars24g
- fibre1g
- protein7g
- salt0.89glow
Method
step 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.
step 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 Tia Maria, eggs and 285ml soured cream.
step 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.
step 4
Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.
