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Guinness® and Chocolate Cheesecake

SUBMITTED BY: M. Wassenaar PHOTO BY: LoriAnn

"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."

Guinness(R) and Chocolate Cheesecake Recipe

RECIPE RATING:

Read Reviews (26)

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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

What to Drink?
	Port
	Coffee

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 mar. 17, 2008 by JusCookAlready

Full Review

The reviewer gave this recipe 1 stars. This recipe averages a 4.25 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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48 users found this review helpful

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

Reviewed on jun. 4, 2008 by TheInfamousNicoletta

I've made this cheesecake twice, both times with stellar results. The first time I didn't make... MORE

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 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 mar. 11, 2008 by Sara

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

Reviewed on mar. 16, 2009 by Anne Z.

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.

Anne Z.
mar. 16, 2009

First, let me say how annoying it is to me to read reviews that give a poor rating when the reviewer doesn't follow the recipe! I followed the recipe EXACTLY, and this is without a doubt one of the most heavenly chocolate cheesecakes I've ever made. Just remember, the crust calls for chocolate cookies crumbs--not OREO cookie crumbs. So the butter to crumb ratio is just fine. I used chocolate graham cookie crumbs. It is very important to not leave out the heavy cream when melting the chocolate. The cream makes the chocolate into a nice, thick ganache. Eliminating the cream would result in a much thinner batter. My batter before cooking was a bit thinner than some cheesecakes I've made, but not significantly so. I was expecting it to be more runny based upon reviews that I had read. I did cook it for about 5 minutes longer because my oven runs a little cooler. The recommendation to wrap the pan in foil before submerging it in water was key--if you've never done a submerged waterbath and didn't know to wrap the pan, I can see where that would cause poor results. I took this to a St. Patrick's Day party and everyone went nuts--it was completely devoured! I'll be making this again, for sure.

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6 users found this review helpful

First, let me say how annoying it is to me to read reviews that give a poor rating when the... 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 may 14, 2008 by 96786

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.25 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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5 users found this review helpful

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