Prawn pasta
This easy prawn spaghetti dish makes the most of juicy tiger prawns and can be whipped up in under 30 minutes. It's also easily halved or doubled
Tia Maria cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 16
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 cream cheese
- 200g golden caster sugar
- 4 tbsp plain flour
- 2 tsp vanilla extract
- 2 tbsp coffee liqueur
- 3 large eggs
- 285ml carton soured cream
For the topping
- 142ml carton soured cream
- 2 tbsp coffee liqueur
- cocoafor dusting
- 8 hazelnut chocolatesunwrapped
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 coffee liqueur, 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 coffee liqueur, then smooth on top of the cheesecake. Chill.
