I haven’t tried this recipe yet but I reckon I will make it for Christmas. Catherine passed this recipe on to me and thought I would like it. It sounds fab. It’s from bbc.goodfood.com
Cuts into 16 slices
Prep 30 mins plus cooling
Cook 35 mins
85g hot melted butter, plus extra for greasing
140g plain chocolate digestive biscuits, finely crushed
3x 300g packs full-fat philadelphia cheese
200g golden caster sugar
4 tbsp plain flour
2 tsp vanilla extract
2 tsbp Tia Maria
3 large eggs
300ml pot soured cream
For the topping
150ml pot soured cream
2 tbsp Tia Maria
Cocoa, for dusting
8 Ferrero Rocher chocolates
1. Heat oven to 180 degrees celsius, 160 degrees fan assisted oven, gas mark 4. Line the base of a 25cm springform tin with baking parchment. Blend the butter and biscuit crumbs and press onto the base of the tin. Bake for 10 mins, then leave to cool.
2. Increase oven to 240 degrees celsius/ 220 fan assisted oven, gas mark 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, Tia Maria, eggs and soured cream.
3. Grease sides of the cake tin with butter. Pour in the cheesecake mixture and smooth. Bake for 10 mins, then decrease oven to 110 degrees celsius/ 90 degrees fan assisted oven, gas mark 1/4 for 25 mins. Turn off the oven, open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.
4. To make the topping, mix the soured cream and Tia Maria, then smooth over the top of the cheesecake. Chill. To serve, remove from the tin and slide onto a plate. Dust with cocoa through a tea strainer until the top is covered. Lightly mark the cheescake into portions with a knife, and place a chocolate on every other portion.