My sister-in-law sent me this delicious looking recipe for a chocolate cheesecake made with Guinness, though I suspect any Irish dry stout would work. The recipe comes from Closet Cooking, a food blog by a man named Kevin in Ontario, Canada.
This recipe for the Guinness chocolate cheesecake is a pretty basic chocolate cheesecake recipe with the addition of the Guinness but the similarities stop there. The addition of the Guinness changes the texture and properties of the cheesecake making it more souffle like. Normally you can tell when a cheesecake is done by shaking it a bit and if only the center wiggles it is done but the entire surface of this cheesecake will wiggle the whole time, even after 2 hours of baking. You pretty much just have to trust the recipe and the results are certainly worth it!
The Guinness chocolate cheesecake is a moist one as might be expected with all of the extra liquid provided by the Guinness but it is also nice and light and creamy. This cheesecake has a texture that seems to be like a cross between a souffle and fudge and it is simply amazing! The Guinness flavour is very subtle but it seems to enhance the overall chocolate flavour which is quite welcome. In all honesty, this cheese cake does not need any garnishes but feel free to top it with some Bailey whipped cream if you like.
Here’s the recipe, but without the blockquotes for ease of reading:
Guinness Chocolate Cheesecake
(makes 6+ servings)
Printable Recipe
Ingredients:
1 cup graham cracker crumbs
2 tablespoons cocoa powder
1 tablespoon sugar
2 tablespoons butter, melted
12 ounces dark chocolate, chopped
2 tablespoons heavy cream
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness
Directions:
1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.
Boy that looks tasty. I’m hungry.