GUINNESS® AND CHOCOLATE CHEESECAKE
A close friend is a cheesecake and Guinness fanatic. He requested a Guinness cheesecake for his 25th birthday; this is the result. It is quite smooth and very rich.
Provided by M. Wassenaar
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
- Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
- Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
- Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
- Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 41.9 g, Cholesterol 130.3 mg, Fat 37.3 g, Fiber 1.6 g, Protein 8.2 g, SaturatedFat 22.4 g, Sodium 291.1 mg, Sugar 33.3 g
STOUT CHEESECAKE
(If you don't have stout, any dark flavorful beer will do) This recipe, from my sister-in-law's brother-in-law, is the best cheesecake I have ever had, bar none. (but not for those watching their cholestoral)
Provided by Santa Ynez Valley C
Categories Cheesecake
Time 2h30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- On Stovetop, reduce 16 oz. stout to 4 oz.
- Let all ingredients come to room temperature before starting.
- Process cookies in a processor to make crumbs.
- Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
- Grease pan and line bottom with cookie crumbs.
- With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
- Add eggs and mix until smooth.
- Add vanilla and cornstarch and mix until smooth.
- In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
- Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
- Pour into pan and cover top with foil.
- Bake at 375F for 1 hour 45 minutes.
- Remove foil and bake 15 minutes more.
Nutrition Facts : Calories 867.8, Fat 62.3, SaturatedFat 36.1, Cholesterol 403.2, Sodium 868.2, Carbohydrate 57.2, Fiber 0.2, Sugar 39.5, Protein 18.4
SALTED CARAMEL STOUT AND CHOCOLATE CHEESECAKE
Chocolate, beer and cheesecake--can't go wrong with that!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
- Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
- Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
- In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
- To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 540, Carbohydrate 52 g, Cholesterol 115 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 43 g, TransFat 1 g
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- Preheat oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray. Set aside.
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