Guinness and Chocolate Cheesecake
Prep Time: 35 mins
Cook Time: 45 mins
Ready In: 1 hr 20 mins
Cook Time: 45 mins
Ready In: 1 hr 20 mins
Ingredients:
- 1 cup crushed chocolate cookies
- 1/4 cup butter, softened
- 2 tbsp white sugar
- 1/4 tsp unsweetened cocoa powder
- 3 (8 ounce) packages of cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1/2 pound semisweet chocolate chips
- 2 tbsp heavy cream
- 1 cup sour cream
- 1 pinch of salt
- 3/4 cup Irish stout beer (Guinness)
- 2 tsp vanilla extract
- 1 (1 ounce) square semisweet chocolate
Instructions:
- Preheat oven to 350 degrees F. Prepare a 9 inch springform pan with butter.
- Combine the crushed cookies, butter, 2 tbsp sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared pan.
- Place the cream cheese in a large bowl and beat with an electric mixer on low until smooth. While beating slowly add 1 cup sugar and then the eggs. 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 spring form 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. Drizzle the chocolate as desired over the cheesecake and allow it to harden in the refrigerator.