rmseven4
Well-Known Member
OK, we all love beer and bacon so why not combine the two in the ultimate cheesecake! I made this for my homebrew club's Christmas party and it got rave reviews.
Cheesecake Recipe:
http://www.grouprecipes.com/31354/new-york-style-cheesecake.html
(I left out the lemon juice and replaced the graham crackers with finely crushed pretzels.)
While the cheesecake bakes, fry up 6-8 slices of thin cut bacon until very crispy(not burnt) and then crumble it. When cake cools, spread crumbled bacon over top of cheesecake.
Ganache Recipe:
12-14 ounces chopped dark chocolate
8 ounces Imperial Stout reduced down to 2-3 ounces
8 ounces Heavy Cream
2 tablespoons butter
Reduce Imperial Stout then add cream to pan and bring to a simmer, over low heat add chocolate and stir until almost completely melted, remove from heat, add butter and stir until everything is melted and you have a very smooth ganache. Let cool a little and once it starts to thicken pour over top of cheesecake. Let cool on counter a few hours then place in fridge overnight. Serve the next day drizzled with the caramel sauce accompanied by your favorite Imperial Stout or English Barleywine. I served mine with The Bruery's "Black Tuesday" as an additional gift to the club.
Caramel Sauce Recipe:
I followed Sean Paxton's recipe for Rochefort 10 Caramel Sauce but used a homebrewed English Barleywine instead.
http://www.merchantduvin.com/pages/1_about/recipes/rochefort_8_ice_cream.htm/
Cheesecake Recipe:
http://www.grouprecipes.com/31354/new-york-style-cheesecake.html
(I left out the lemon juice and replaced the graham crackers with finely crushed pretzels.)
While the cheesecake bakes, fry up 6-8 slices of thin cut bacon until very crispy(not burnt) and then crumble it. When cake cools, spread crumbled bacon over top of cheesecake.
Ganache Recipe:
12-14 ounces chopped dark chocolate
8 ounces Imperial Stout reduced down to 2-3 ounces
8 ounces Heavy Cream
2 tablespoons butter
Reduce Imperial Stout then add cream to pan and bring to a simmer, over low heat add chocolate and stir until almost completely melted, remove from heat, add butter and stir until everything is melted and you have a very smooth ganache. Let cool a little and once it starts to thicken pour over top of cheesecake. Let cool on counter a few hours then place in fridge overnight. Serve the next day drizzled with the caramel sauce accompanied by your favorite Imperial Stout or English Barleywine. I served mine with The Bruery's "Black Tuesday" as an additional gift to the club.
Caramel Sauce Recipe:
I followed Sean Paxton's recipe for Rochefort 10 Caramel Sauce but used a homebrewed English Barleywine instead.
http://www.merchantduvin.com/pages/1_about/recipes/rochefort_8_ice_cream.htm/