Chocolate Stout Cheesecake Recipe

Indulge in this rich and creamy chocolate stout cheesecake that perfectly blends the deep flavors of dark chocolate and stout beer. This decadent dessert is a perfect treat for special occasions or a delightful weekend baking project.

Ingredients:

Crust:
  • 1 1/2 cups chocolate cookie crumbs (e.g., Oreos, without the filling)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup dark chocolate stout beer (such as Guinness)
  • 8 ounces dark chocolate, melted and slightly cooled
  • 1/4 cup cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
Topping:
  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Prepare the crust:
    1. Preheat your oven to 350°F (175°C).
    2. In a medium bowl, mix the chocolate cookie crumbs and sugar. Stir in the melted butter until well combined.
    3. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
    4. Bake the crust for 10 minutes. Remove from the oven and let it cool while preparing the filling.
  2. Make the filling:
    1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
    2. Gradually add the stout beer, mixing until fully incorporated.
    3. Add the melted dark chocolate and cocoa powder, mixing until well combined.
    4. Beat in the eggs, one at a time, ensuring each egg is fully mixed before adding the next.
    5. Stir in the vanilla extract.
  3. Bake the cheesecake:
    1. Pour the filling over the cooled crust in the springform pan.
    2. Place the pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan, creating a water bath.
    3. Bake the cheesecake at 350°F (175°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
    4. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
    5. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  4. Prepare the topping:
    1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
    2. Remove from heat and add the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
    3. Pour the chocolate topping over the chilled cheesecake, spreading it evenly.
    4. Refrigerate for another 30 minutes to set the topping.
  5. Serve:
    1. Carefully remove the cheesecake from the springform pan.
    2. Slice and serve chilled. Enjoy!

This Chocolate Stout Cheesecake is sure to be a hit with its luscious texture and robust flavors.

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