Chocolate Stout Cheesecake with Beer Syrup

by

Introduction:
Indulge in the rich and decadent flavors of this Chocolate Stout Cheesecake with Beer Syrup. This dessert combines the deep, robust taste of stout beer with luscious chocolate cheesecake, creating a sophisticated treat that is perfect for special occasions. Topped with a unique beer syrup, this cheesecake is a delightful fusion of flavors that will impress your guests and satisfy your sweet tooth.

Ingredients:

Crust:

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted

Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 8 oz dark chocolate, melted and cooled slightly
  • 1/2 cup stout beer (such as Guinness)
  • 2 teaspoons vanilla extract
  • 4 large eggs

Beer Syrup:

  • 1 cup stout beer
  • 1/2 cup granulated sugar

Optional Addition:

  • Whipped cream for serving
  • Fresh berries for garnish

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.

2. Prepare the Crust:

  • In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
  • Press the mixture into the bottom of the prepared springform pan, forming an even layer. Bake for 10 minutes, then set aside to cool.

3. Make the Cheesecake Filling:

  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add the granulated sugar and beat until well combined.
  • Mix in the sour cream, heavy cream, melted dark chocolate, stout beer, and vanilla extract until smooth.
  • Add the eggs one at a time, beating well after each addition until fully incorporated.

4. Bake the Cheesecake:

  • Pour the cheesecake batter over the cooled crust.
  • Place the springform pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
  • Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

5. Prepare the Beer Syrup:

  • In a small saucepan, combine the stout beer and granulated sugar.
  • Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the mixture has thickened and reduced to about 1/2 cup, approximately 20-25 minutes.
  • Allow the syrup to cool completely before serving.

6. Serve:

  • Remove the cheesecake from the springform pan and transfer to a serving plate.
  • Drizzle the beer syrup over the cheesecake before serving.
  • Top with whipped cream and fresh berries, if desired.

Tips for Success:

  • Ensure all ingredients are at room temperature before starting to achieve a smooth batter.
  • Do not overmix the batter to prevent cracks in the cheesecake.
  • For a more intense chocolate flavor, use high-quality dark chocolate and stout beer.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 520
  • Fat: 35g
  • Saturated Fat: 20g
  • Cholesterol: 160mg
  • Sodium: 300mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugars: 30g
  • Protein: 8g

Recommendation:
This Chocolate Stout Cheesecake with Beer Syrup is perfect for a sophisticated dinner party or a festive celebration. Pair it with a glass of stout beer or a cup of rich coffee for an indulgent experience. The combination of creamy chocolate cheesecake and unique beer syrup will leave a lasting impression on your guests. Enjoy!

Leave a Comment