Reviewed: Oct. 5, 2009

I have made this according to the recipe EXACTLY at least 5 times. The flavor is outstanding: slightly bitter but sweet. The texture is dense and creamy in a "melt-in-your-mouth" kind of way. My husband requested it for his birthday cake and one friend even paid me to make it for him. I don't really understand all of the negative reviews. This is one of my all time favorite cheesecakes! ***Only gave 4 stars because you really should wrap the bottom of your springform in foil to protect from the water bath.

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KTOlough

Cooking Level: Intermediate

Living In: Alsip, Illinois, USA

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Reviewed: Aug. 26, 2009

Due to others' bad reviews because they didn't follow the recipe exactly, I made sure to follow it exactly. Well, I tried to. I had to use Oreos for the crust instead of chocolate cookies since the store didn't have chocolate cookies, so then I used half the sugar for the crust to account for the creamy sugary centers. I also used half-n-half instead of heavy cream because I could not justify buying it for just 2 T. BUT the cake came out fantastically! I made it for my hubby's 40th birthday, and he had two big fat pieces. The other party attenders gobbled it up, raving about how good it was. The texture was very creamy, wonderfully chocolaty, and the top came out looking like a professional cheesecake. I will make this again and again and again!! Just be sure to follow the directions exactly and also note what the directions don't say: wrap the springform pan in foil very well to keep the cake dry from the water bath. ENJOY!

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Kathy

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Reviewed: Aug. 10, 2009

really enjoyed this but it is very rich could'nt eat a lot of it!!!!

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Jul. 21, 2009

This cheesecake was incredibly rich and delicious. It was probably the best flavored cheesecake I've ever tried. I increased the cooktime to 60 mins. and used used the separate water pan method. I also let it chill for closer to 24 hours since I had to work.....this made the crust a little soggy. Overall, this recipe is well worth doing.

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cristal

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Reviewed: May 19, 2009

This is the first cheesecake I have ever made and it came out spectacularly! I followed the directions exactly, other than placing a pan of water on the rack under the springform pan, rather than the pan in the water, for the water bath. Our friend is a huge Guinness fan and so I made this for his birthday. It was delicious and received rave reviews from everyone! I am not one who spends a lot of time in the kitchen and I impressed myself with this, thanks for an incredible recipe that made this everyday mom seem like a gourmet! I will def. make this again. :-)

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LoriAnn

Home Town: Cape Cod, Massachusetts, USA

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Reviewed: Mar. 30, 2009

Was a big hit. I made it for my Dad's birthday and he LOVED it! Actually everyone but me loved it. I think it's b/c I really don't like the taste of Guinness. I'll make it again for everyone else again! Don't be worried about the "too much liquid". It turned out very similar to the Eggnog Cheesecake also on this site. Bon Chance! A

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Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 28, 2009

Absolutely awesome! A great treat for my beer loving boyfriend. I used 1 1/2 cups of chocolate graham crackers instead of the 1 cup of chocolate cookies. Used a little more butter in the crust because of the additional crumbs. Also used 1/2 teaspoon of coco instead of 1/4 teaspoon. In the filling I used an additional teaspoon of vanilla (3 total). The end result was awesome! The beer is subtle but definitely present in the flavor. This allowed me to enjoy it as well as my boyfriend!

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Amber

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Reviewed: Mar. 24, 2009

I have made this recipe twice now and it is the best dessert I've ever had! It sets up to be more mousse-like than a typical cheesecake and you must chill it at least 3 hours to set. I couldn't wait and cut into it early and was afraid that it would stay that soft but the next morning it was perfect. I was worried about that the first time as well because the center stayed jiggly even after turning off the oven and letting it cool. I use chocolate graham crackers for the crust and don't bother with the cocoa. I also cook it at 350 for 60 minutes then shut off the oven and leave it in for another 45 minutes. I will make this again and again.

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damhnade

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Reviewed: Mar. 19, 2009

This was my first spring-form cheesecake attempt so I was nervous to begin with. It's pretty straight forward but I will admit that the 'batter' appeared very runny. After cooking it 45 and then letting it sit 45 I put it in the fridge as the recipe said. After 4 hours, I cut a piece and noted that the center did not appear to be fully cooked. Needless to say I was really disappointed. But, and this is important I think, my fridge was full and I'm sure the air circulation wasn't ideal. I left it overnight and by the morning everything had firmed up well. My guests for St. Patrick's Day tried it and loved it (granted they'd had a few). I think it's an amazing recipe and can't wait to try it again.

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Bentle

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Reviewed: Mar. 18, 2009

Made this for a get-together last night. Followed recipe as is. Everyone loved it!! Will be making this again very soon.

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Squashes

Cooking Level: Expert

Living In: Cody, Wyoming, USA

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Reviewed: Mar. 17, 2009

This cheesecake is awesome! I followed the recipe...used chocolate graham cracker crumbs instead of cookies. It got rave reviews from everyone in the office. It tasted like something you would find at cheescake factory....really....that good!

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lucky

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Reviewed: Mar. 14, 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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Anne Z.

Cooking Level: Expert

Home Town: Street, Maryland, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 13, 2009

I have to say I've never heard of this, as cheesecake wasn't really common in Eire, but it came out good and I stuffed myself full without sharing!

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remember the harp

Cooking Level: Expert

Living In: Orangevale, California, USA

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Reviewed: Jan. 23, 2009

I love chesse cake

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TJ Knight

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Reviewed: Aug. 17, 2008

This is delicious! I threw my mom a birthday party and was looking for something a little different to make for dessert, and this seemed perfect. Every person at the party loved it. It is very rich, and very chocolatey, but to a true chocolate-lover, it is not too heavy. I followed the recipe exactly, and I will make it again, and again, and again.

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kaitlynmiller

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

I've made this cheesecake twice, both times with stellar results. The first time I didn't make any changes to the ingredients, and followed the instructions to the letter. It was exceedingly good. The texture was silky and crack free, the flavor was a mature chocolate with subtle stout undertones. (NOTE: When I was pouring the batter into my springform, I was nervous because it seemed too thin to set. It wasn't! Actually, I think that's why it was so silky smooth.) The second time I made the recipe, I added an extra 1/4 tsp unsweetened cocoa powder to the crust, and instead of Guinness I subbed Young's Double Chocolate Stout (a heady English Stout in a purple bottle/can that can be found in the Microbrew section of most liquor stores). What a winner! The extra cocoa powder and the Young's achieved the complex bittersweet flavor I had been looking for. This is a Five Star recipe with no changes, and (in my opinion)MORE than five with heavier stout.

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TheInfamousNicoletta

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 17, 2008

Tasted great, yet it is more of a really thick mousse rather than a cheesecake. Hard to serve. I reccomend putting it in the freezer before serving to prevent it from falling apart. Very rich.

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havenhatch

Cooking Level: Intermediate

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Reviewed: 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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96786

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Reviewed: Apr. 16, 2008

This was fantastic! I served it for a large group near St. Patrick's Day and got rave reviews. It is incredibly creamy with a delicious chocolate flavor. I did not change anything in the recipe. It did not look done when I was supposed to turn the oven off, but if you used the water bath, you'll be good to go! Fantastic! Thanks for a great recipe.

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Mackenzie

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 21, 2008

Made this for myself and my husband (a guiness fanatic) and we loved it. He is a big guiness drinker and he says he will never have his guiness another way. While I don't believe that, it is really good. This was my first time making a cheesecake and I made a couple of errors but it still turned out great. I forgot to put the pan of water in around it, it took an extra 20 min to cook but did turn out well.

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CARRIEPEPPER

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Guinness® and Chocolate Cheesecake

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