guinness dessert

This easy recipe for Guinness Cheesecake is rich and delicious. Baked on top of an Oreo crust and topped with fresh whipped cream and chocolate shavings this cheesecake recipe will be a new favorite. Perfect for a St. Patrick's Day or the Guinness lover in your life! 

Guinness Cheesecake 

(1 Cup ish) Oreos, Crushed

Tablespoons Unsalted Butter, melted

oz (4 Tablespoons) Heavy Cream

oz (1 Cup) Chopped Chocolate (bittersweet

Cream Cheese, very soft at room temp.

132 Grams (2/3 cup) Granulated Sugar

Tablespoons Cocoa Powder

½ Teaspoons Pure Vanilla Extract

Large Eggs, at room temp.

Large Egg Yolk,

Whipped Cream

Chocolate Shavings

Grease a 6-inch springform pan set aside. Preheat oven to 325F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan, use a cup to tightly press the crumbs into place. Place in the fridge while you make the cheesecake.

Crust

In a small pot over medium heat add the Guinness and let cook to reduce the mixture by half to 3oz- set aside to cool.

In a Bain Marie or in the microwave melt the chocolate and heavy cream together, until chocolate is all melted- whisk together- set aside to cool.

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes.

Add in reduced Guinness, chocolate mixture, cocoa powder, and vanilla extract mixing until fully combined- make sure to scrape the bottom of the bowl so you have no white marks. Add in eggs and yolk and mix until just combined. You should have a creamy batter with no lumps. Pour into a prepared pan.

Place the springform pan in a larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake for 55 to 65 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in the oven for 45 minutes to one hour then take out of roasting pan and let cool on the counter for one hour then wrap with plastic wrap and chill for a minimum of 6 hours or overnight. 

Serve with whipped cream and chocolate shavings. (Use a vegetable peeler and peel chocolate from a large bar) Store cheesecake in the fridge. 

Cheesecake

Made this per directions for the 9 inch pan (with Guinness Extra Stout). Delicious and incredibly rich! Even better the second day. Only modification was cook time- I checked mine at 70 mins and it was past the point of jiggle in the center so took out. Still great - would probably check after an hour and definitely not wait the 85 min depending on the oven.

This cheesecake was easy to make and SO DELICIOUS. Rich and chocolately, but not overwhelming - I'm guilty of eating a lot of batter.

Elizabeth was so helpful and generous in helping me through the baking process.  I haven't made a cheesecake in quite a while, and while the recipe was easy, I was a little bit panicky while it was baking.  Elizabeth was very responsive (at midnight, too!) when I sent her pictures of my cheesecake to see if it was ready.  She also quickly calculated the measurements for a 9 in. baking pan, since this recipe is for a 6 in.

I would HIGHLY recommend this recipe for anyone looking for a unique, chocolate cheesecake.

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