Stout Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
<p>I am a 36 year old Father of three and Husband of one. I love baking, brewing beer, and fine food. Special cooking loves are Austrian dishes, Italian and just about anything 'ethnic'. I must confess, I've a weakness for the 'adult beverage' recipes I've found here as well. <br /> <br />We live in the beautiful Santa Ynez Valley in California--gorgeous wine country, and just starting to recover from the damage SIDEWAYS caused our corner of the globe.</p>