Directions
- 1Preheat oven to 160°C Fan. Line the base of a 23cm springform tin.
- 2Blitz the cookies into crumbs and stir in the melted butter.
- 3Press the cookie mixture firmly into the tin.
- 4Chill the base while preparing the filling.
- 5Pour Guinness into a small pan.
- 6Simmer the Guinness until reduced to about 80ml.
- 7Remove from heat, add chopped chocolate, and stir until melted and glossy.
- 8Let the Guinness-chocolate mixture cool slightly.
- 9In a stand mixer, beat cream cheese, mascarpone, and sugars until smooth.
- 10Add eggs one at a time, followed by vanilla, flour, and salt.
- 11Whisk in the cooled Guinness-chocolate mixture until fully combined.
- 12Pour the filling into the prepared tin.
- 13Tap the tin to release any bubbles.
- 14Place the tin into a water bath, wrapped tightly with foil to prevent leaks.
- 15Bake for 90-95 minutes until the edges are set and the center has a slight wobble.
- 16Chill the cheesecake overnight in the fridge.
- 17Whip all topping ingredients together until very thick and spoonable.
- 18Spread generously over the chilled 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
23cm springform tinsmall panstand mixerfoilwater bathplateforkknifespatulabowl
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