Directions
- 1Preheat oven to 160°C Fan. Line the base of a 23cm springform tin.
- 2Blitz the Oreo cookies into crumbs in a zip-top bag using a rolling pin.
- 3Stir the cookie crumbs through melted butter and black cocoa powder.
- 4Press the mixture firmly into the lined springform tin.
- 5Chill the crust while preparing the filling.
- 6Pour Guinness into a small pan and simmer until reduced to about 80ml.
- 7Remove from heat, add chopped dark chocolate, and stir until melted and glossy. Let cool slightly.
- 8In a stand mixer, beat cream cheese, mascarpone, dark brown sugar, and golden caster sugar until smooth.
- 9Add eggs one at a time, followed by vanilla extract, plain flour, and a pinch of flaked salt.
- 10Whisk in the cooled Guinness-chocolate mixture until fully combined.
- 11Pour the cheesecake mixture into the prepared tin.
- 12Tap the tin to release any bubbles.
- 13Place the tin into a water bath (wrapped tightly with foil to prevent water leakage).
- 14Bake for 90-95 minutes until the edges are set but the center still has a wobble.
- 15Chill the cheesecake overnight in the fridge.
- 16Whip all the topping ingredients (mascarpone, double cream, icing sugar, vanilla extract, and salt) together until very thick and spoonable.
- 17Spread generously over the chilled cheesecake.
- 18Slice and serve the Chocolate Guinness Cheesecake.
Ingredients
- 270 g Oreo cookies
- 100 g salted butter, melted
- 2 Tbsp black cocoa powder
- 240 ml Guinness
- 200 g dark chocolate (50%-60%), chopped
- 500 g full-fat cream cheese, room temp
- 150 g mascarpone, room temperature
- 180 g dark brown sugar
- 85 g golden caster sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 4 Tbsp plain flour
- 1 pinch flaked salt
- 300 g mascarpone, room temp
- 200 ml double cream
- 120 g icing sugar
- 1 Tbsp vanilla extract
- 1 pinch salt
Equipment
zip-top bagrolling pinbowlspringform tin (23cm)parchment paperbottle openersmall panstand mixerwhisk
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