I turn 27 today. I have been having cheesecake for my past several birthdays. Usually I have resorted to buying one as it seemed like a lot of effort and planning ahead to bake one but this year I decided to try out a recipe I have had my eye on for a couple years but never made.
The original recipe is Guinness Chocolate Cheesecake. Whenever I enjoy a Guinness I am reminded of a lovely friend who I think would enjoy this, aside from it being very non-vegan. Vegan cheesecakes are not what I wanted my birthday to be filled with, although I have tried some mighty tasty ones. I am pretty sure the walls of my arteries will become a wee bit more narrow after diving into this one. I do enjoy a Guinness but a local brewery, Phillips, makes a Chocolate Porter which is to die for. Chocolate beer seemed fitting for a chocolate cheesecake. I am reposting the recipe as I made it below but the original can be found on the link above.
1 1/4 cup oreo crumbs
1/4 cup butter, melted
1 tablespoons white sugar
3 (8 oz) packages cream cheese
1 cup white sugar
1/2 pound semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
3/4 cup Phillips Chocolate Porter
1 teaspoons vanilla extract
4 ounces semi-sweet chocolate chips
1/3 cup heavy cream
1 teaspoon unsalted butter
Preheat oven to 350 degrees F. Prepare a 9 inch springform pan with butter. Wrap the bottom on the pan in heavy aluminum foil so water can’t seep in (see below).
Combine the cookie crumbs, butter, 1 tablespoons sugarin a small bowl; mix; press into the bottom of the prepared springform pan.
Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
Combine the chocolate chips and heavy cream in a double boiler. Heat until the chocolate is completely melted, careful not to burn. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust.
Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan. This is why the pan should be wrapped in foil in the previous steps.
Bake the cheesecake in the water bath in the preheated oven for 45-50 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. The cheesecake should have a nice wobbly surface which will set in the refrigerator. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours, or overnight.
Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Pour the chocolate chips into the boiling cream allow to stand for a few moments. Stir until smooth. Cool slightly and then pour over cheesecake, using a spatula or spoon to spread out evenly. Cover and return to the refrigerator for an hour.