Preheat the oven to 180 degrees C. Place a pan of water on the bottom of oven.
Crush the sponge fingers into fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of Tia Maria. Press into a 20 or 23cm cheesecake pan with a removable base.
In a large bowl, mix cream cheese, mascarpone and sugar until very smooth. Mix in remaining Tia Maria.
Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour the mixture onto the crust.
Place pan on middle shelf of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes.
Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.
Used different ingredients.
Amazing Cheesecake! I made this for a dinner party and even my lactose intollerant friend couldn't help but ask for seconds, and thirds! The only thing I did differently was use espresso instead of coffee liqueur and I put 4 tbsp. in the crust and 4 in the cake. Then I sprinkled the top with chocolate shavings, ground cinnamon, coffee dust and icing sugar. - 18 Jul 2008
by CAROLYN KOVAL
Altered ingredient amounts.
I made this cheesecake for Christmas and it was a huge hit. I increased the coffee liqueur to 8 TBS. (4 in the crust and 4 in the filling.) When the cake was cooled I dusted it with cocoa powder and garnished it with 1/2 pt. of double cream whipped with icing sugar and cocoa powder (4 TBS total) and 1 tsp. of coffee liqueur. Delicious! - 18 Jul 2008
We made this recipe for my son's "birthday cheesecake". I followed the suggestion of other reviewers, by increasing the liqueur. One thing we found, the cheesecake needs a full 24 hours to reach its peak. We served it after 15 hours, and the crust was still gummy. After 24 hours, it was perfect. Thanks for sharing - 18 Jul 2008