Stout Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 8-10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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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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