Cooking with beer is the theme for our homebrew club meeting this month. I love beer, I love cheesecake - hmmmmm... (insert Homer here)
Crust:
1 1/2 cups of chocolate graham cracker crumbs
1/2 cup of granulated sugar
1/4 cup of melted butter
Crust topping:
4 ounces of Baker's chocolate dipping sauce
1 1/2 ounces of Porter
Filling:
5 (8 ounce) packages of cream cheese, softened at room temp or in microwave
5 eggs
2 egg yolks
1 3/4 cups or fine white sugar
1/8 cup of all-purpose flour
1/4 cup of heavy whipping cream
12 ounces of Porter
-Boil 12 ounces of Porter down to 4 ounces. Cool in refrigerator or freezer.
-Mix graham cracker crumbs, granulated sugar, and melted butter together in food processor. Press mixture into the bottom of one 9 or 10 inch springform pan.
-Heat the dipping chocolate in microwave according to instructions. Mix in Porter and heat again. Pour mixture over the crust. Quickly (before it sets) and gently spread mixture over crust.
-In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the fine white sugar, flour and heavy cream. Blend until smooth - do not over mix as it adds air which can cause the cake to crash or crack when cooling. Pull out 1 cup of the mixture. Pour remaining batter into prepared pan.
-Add Porter to the 1 cup of filling that was pulled out and mix. Drizzle over top of cheesecake. Drag a knife and though the cheesecake to create a marbled effect.
-Bake at 200 degrees F (200 degrees C) for 3 hours. Turn off oven, crack door, and let sit for 1 hour or until filling is set. Refrigerate for 24 hours.
It is going in the fridge now. It smelled really good in the oven - can't wait to try it. I may make another topping like the crust topping and drizzle it over the top of the cheesecake.
Crust:
1 1/2 cups of chocolate graham cracker crumbs
1/2 cup of granulated sugar
1/4 cup of melted butter
Crust topping:
4 ounces of Baker's chocolate dipping sauce
1 1/2 ounces of Porter
Filling:
5 (8 ounce) packages of cream cheese, softened at room temp or in microwave
5 eggs
2 egg yolks
1 3/4 cups or fine white sugar
1/8 cup of all-purpose flour
1/4 cup of heavy whipping cream
12 ounces of Porter
-Boil 12 ounces of Porter down to 4 ounces. Cool in refrigerator or freezer.
-Mix graham cracker crumbs, granulated sugar, and melted butter together in food processor. Press mixture into the bottom of one 9 or 10 inch springform pan.
-Heat the dipping chocolate in microwave according to instructions. Mix in Porter and heat again. Pour mixture over the crust. Quickly (before it sets) and gently spread mixture over crust.
-In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the fine white sugar, flour and heavy cream. Blend until smooth - do not over mix as it adds air which can cause the cake to crash or crack when cooling. Pull out 1 cup of the mixture. Pour remaining batter into prepared pan.
-Add Porter to the 1 cup of filling that was pulled out and mix. Drizzle over top of cheesecake. Drag a knife and though the cheesecake to create a marbled effect.
-Bake at 200 degrees F (200 degrees C) for 3 hours. Turn off oven, crack door, and let sit for 1 hour or until filling is set. Refrigerate for 24 hours.
It is going in the fridge now. It smelled really good in the oven - can't wait to try it. I may make another topping like the crust topping and drizzle it over the top of the cheesecake.