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    You are in: Home / Recipes / Stout Cheesecake Recipe
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    Stout Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Santa Ynez Valley Chef's Note:

    (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)

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    Ingredients:

    Serves: 8-10

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      On Stovetop, reduce 16 oz. stout to 4 oz.
    2. 2
      Let all ingredients come to room temperature before starting.
    3. 3
      Process cookies in a processor to make crumbs.
    4. 4
      Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
    5. 5
      Grease pan and line bottom with cookie crumbs.
    6. 6
      With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
    7. 7
      Add eggs and mix until smooth.
    8. 8
      Add vanilla and cornstarch and mix until smooth.
    9. 9
      In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
    10. 10
      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).
    11. 11
      Pour into pan and cover top with foil.
    12. 12
      Bake at 375F for 1 hour 45 minutes.
    13. 13
      Remove foil and bake 15 minutes more.

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    Ratings & Reviews:

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    Nutritional Facts for Stout Cheesecake

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 867.8
     
    Calories from Fat 560
    64%
    Total Fat 62.3 g
    95%
    Saturated Fat 36.0 g
    180%
    Cholesterol 403.2 mg
    134%
    Sodium 868.2 mg
    36%
    Total Carbohydrate 57.2 g
    19%
    Dietary Fiber 0.1 g
    0%
    Sugars 39.4 g
    157%
    Protein 18.3 g
    36%

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