Guinness Cheesecake Recipes

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GUINNESS® AND CHOCOLATE CHEESECAKE



Guinness® and Chocolate Cheesecake image

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

1 cup crushed chocolate cookies
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon unsweetened cocoa powder
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
½ pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
¾ cup Irish stout beer (e.g. Guinness®)
2 teaspoons vanilla extract
1 (1 ounce) square semisweet chocolate

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

CHOCOLATE-GUINNESS CHEESECAKE



Chocolate-Guinness Cheesecake image

Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

Provided by DrGaellon

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup crushed chocolate cookies
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon unsweetened cocoa powder
1 1/2 lbs cream cheese, softened (3 8-oz packages)
1 cup white sugar
3 eggs
1/2 lb semi-sweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup stout beer (e.g. Guinness)
2 teaspoons vanilla extract
1 ounce semisweet chocolate

Steps:

  • Preheat oven to 350°F Liberally butter a 9 inch springform pan, then wrap the base in heavy-duty foil. Set a kettle on to boil.
  • In a small bowl, mix the crushed chocolate cookies, butter, 2 tablespoons sugar, and cocoa until well moistened. Press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.
  • Place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. Slowly add 1 cup sugar, 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. Place the pan on the middle rack of your oven. Fill the dish with boiling water halfway up the side of the springform pan.
  • Bake the cheesecake in the water bath in the preheated oven for 45 minutes. Turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a thin 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 (stir every 20 seconds until fully melted). 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.

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