Recipe by Santa Ynez Valley Chef
(If you don't have stout, any dark flavorful beer will do) This recipe, from my sister-in-law's brother-in-law, is the best cheesecake I have ever had, bar none. (but not for those watching their cholestoral)
- 1 1⁄2 lbs cream cheese
- 3⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar
- 17 ounces eggs (approximately 10)
- 1⁄2 tablespoon salt
- 1 teaspoon vanilla extract
- 1⁄4 cup cornstarch
- 2 lbs sour cream
- 5 pecan shortbread cookies (i.e., Keebler Pecan Sandies)
- 16 ounces dry stout beer (reduced to 4 oz)
Directions See How It's Made
- On Stovetop, reduce 16 oz. stout to 4 oz.
- Let all ingredients come to room temperature before starting.
- Process cookies in a processor to make crumbs.
- Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
- Grease pan and line bottom with cookie crumbs.
- With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
- Add eggs and mix until smooth.
- Add vanilla and cornstarch and mix until smooth.
- In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
- Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
- Pour into pan and cover top with foil.
- Bake at 375F for 1 hour 45 minutes.
- Remove foil and bake 15 minutes more.