Guinness® And Chocolate Cheesecake
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
68
Spice
49
Sweetness
50
Sourness
38
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
White Sugar1 tsp
Unsweetened Cocoa Powder3
Eggs2 tbsps
Heavy Cream1 cup
Sour Cream1 pinch
Salt2 tsps
Vanilla ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Prepare a 9 inch springform pan with butter
3
Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan
4
Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth
5
While beating, slowly add 1 cup sugar and then the eggs, one at a time
6
Continue beating until smooth
7
Combine the chocolate chips and heavy cream in a microwave-safe bowl
8
Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds
9
Beat the chocolate into the cream cheese mixture
10
Add the sour cream, salt, beer, and vanilla; blend until smooth
11
Pour the mixture over the crust
12
Place the pan into a large, deep baking dish
13
Fill the dish with water to cover the bottom half of the springform pan
14
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
15
Run a knife along the edge of the cheesecake to loosen from pan
16
Chill in refrigerator at least 4 hours
17
Melt the semisweet chocolate in a small bowl using the microwave
18
Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper
19
Drag a toothpick from between two dots outward to make the stem; chill until hardened
20
Arrange the chocolate clovers on top of the chilled cheesecake for decoration