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Guinness® and Chocolate Cheesecake

SUBMITTED BY: M. Wassenaar PHOTO BY: Raks

"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."

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Read Reviews (15)

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PREP TIME	35 Min
COOK TIME	45 Min
READY IN	1 Hr 20 Min
Original recipe yield 1 - 9 inch cheesecake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

DIRECTIONS

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.

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REVIEWS

Reviewed on Feb. 17, 2008 by Leah

I came across this recipe while browsing for a fun new cheesecake recipe to make for... MORE

Reviewed on Mar. 17, 2008 by jenjen

This recipe definitely has the POTENTIAL to be a 5 star recipe. I have made it twice just to... MORE

Reviewed on Mar. 17, 2008 by JusCookAlready

Full Review

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.

JusCookAlready
Mar. 17, 2008

For the love of God & the Holy Mother, drink the Guinness while you're looking for a DIFFERENT recipe. Seriously. This one is horrible. I cook cheesecakes all the time. (DH loves cheesecake almost as much as Guinness.) So I should have trusted my instincts on this one & skipped the beer as the recipe was already too loose. The person even got the crust part wrong: cookie crusts need 2 cups crumbs, 2 TB butter (hello, the stuff in the middle is already fat & sweet & chocolate); graham cracker crusts need 1-1/2 cups crumbs, 1/4 cup butter, 1/4 cup sugar. Too much butter leaves cookie crusts tasting like lard & cracker crusts hard. It's not necessary to reinvent the wheel just because you're going to post your recipe. No idea what the 1/4 tsp cocoa was for...I've never seen 1/4 tsp of anything called for in a recipe. Why bother? The eggs, sour cream, cream cheese is all a normal cheesecake recipe...so, it's either the 3/4 cup beer puts the liquidity over the top or its the water bath cooking method. (I didn't immerse my springform by the way, a pan of water underneath in an oven would be sufficient in a recipe that NEEDS moisture, UNLIKE this one.) Finally, 90 minutes on 350, I take it out as the perimeter is starting to pull & crust, center looks iffy. (Left in the oven, turned off, door ajar for another hour.) & oh surprise, surprise crust is soggy, cake completely raw. I'm so mad at myself because I fell for all the hocus pocus thinking it might be interesting b

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For the love of God & the Holy Mother, drink the Guinness while you're looking for a DIFFERENT... MORE

Reviewed on Mar. 14, 2008 by Holly709

So I just made this cake, I found it took a really long time to bake, but my oven isn't the... MORE

Reviewed on Mar. 11, 2008 by Sara

I love Guinness so I was really excited about this recipe. I followed the directions exactly... MORE

Reviewed on Dec. 26, 2007 by Mochinda

I used crushed chocolate graham crackers, which I increased to 1 1/2 cups, and I used 1/4 cup... MORE

Reviewed on May 14, 2008 by 96786

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

96786
May 14, 2008

I modified this recipe a little bit. I took the advice of the other reviewers. First of all I dont have a spring form pan, so I made my crust in a pan first. And taking into concideration the fact that people said the crust wouldnt cook properly with that amount of butter/cookie ratio I used slightly less butter then called for. I cooked the crust in the pan for about 15 min on 350. I also made the cheese cake filling without sour cream. This happened to be an accident. I had extra cheese cake filling left over after pouring the first pan, so I went ahead and made a second crust. The first cheesecake I put into the oven I did not put a pan of water underneath it. I cooked it for 60 min on 350. Then turned off the heat for 30 min with the door closed. And then 15 more min with the door open. Then I put in the refrigerator for 4 hours. The first cheesecake turned out dry and cracked on top, but the texture and taste turned out just fine. So the 2nd cake I put a pan of water underneath and cooked the same amount of time. This cake turned out very pretty and not cracked. As far as this cheese cake goes, the cooking time and texture turned out great. It wasnt soggy or undercooked or over-wet at all. I dont think its the best cheese cake I've ever had or made. It does have a wonderful hint of the beer flavor that makes it different. I think its a nice manly cheesecake!

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1 user found this review helpful

I modified this recipe a little bit. I took the advice of the other reviewers. First of all I... MORE

Reviewed on Apr. 16, 2008 by Mackenzie

This was fantastic! I served it for a large group near St. Patrick's Day and got rave reviews.... MORE

Reviewed on Mar. 21, 2008 by CARRIEPEPPER

Made this for myself and my husband (a guiness fanatic) and we loved it. He is a big guiness... MORE

Reviewed on Mar. 20, 2008 by Mike's Trophy Wife

Wonderfully delish. MORE

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