Chocolate Guinness Cheesecake

90 mins
Serves 1
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Directions

  1. 1Preheat oven to 160°C Fan. Line the base of a 23cm springform tin.
  2. 2Preheat oven to 160°C Fan. Line the base of a 23cm springform tin.
  3. 3Preheat oven to 160°C Fan. Line the base of a 23cm springform tin.
  4. 4Blitz the cookies into crumbs and stir in the melted butter.
  5. 5Blitz the cookies into crumbs and stir in the melted butter.
  6. 6Blitz the cookies into crumbs and stir in the melted butter.
  7. 7Press the cookie mixture firmly into the tin.
  8. 8Press the cookie mixture firmly into the tin.
  9. 9Press the cookie mixture firmly into the tin.
  10. 10Chill the base while preparing the filling.
  11. 11Chill the base while preparing the filling.
  12. 12Chill the base while preparing the filling.
  13. 13Pour Guinness into a small pan.
  14. 14Pour Guinness into a small pan.
  15. 15Pour Guinness into a small pan.
  16. 16Simmer the Guinness until reduced to about 80ml.
  17. 17Simmer the Guinness until reduced to about 80ml.
  18. 18Simmer the Guinness until reduced to about 80ml.
  19. 19Remove from heat, add chopped chocolate, and stir until melted and glossy.
  20. 20Remove from heat, add chopped chocolate, and stir until melted and glossy.
  21. 21Remove from heat, add chopped chocolate, and stir until melted and glossy.
  22. 22Let the Guinness-chocolate mixture cool slightly.
  23. 23Let the Guinness-chocolate mixture cool slightly.
  24. 24Let the Guinness-chocolate mixture cool slightly.
  25. 25In a stand mixer, beat cream cheese, mascarpone, and sugars until smooth.
  26. 26In a stand mixer, beat cream cheese, mascarpone, and sugars until smooth.
  27. 27In a stand mixer, beat cream cheese, mascarpone, and sugars until smooth.
  28. 28Add eggs one at a time, followed by vanilla, flour, and salt.
  29. 29Add eggs one at a time, followed by vanilla, flour, and salt.
  30. 30Add eggs one at a time, followed by vanilla, flour, and salt.
  31. 31Whisk in the cooled Guinness-chocolate mixture until fully combined.
  32. 32Whisk in the cooled Guinness-chocolate mixture until fully combined.
  33. 33Whisk in the cooled Guinness-chocolate mixture until fully combined.
  34. 34Pour the filling into the prepared tin.
  35. 35Pour the filling into the prepared tin.
  36. 36Pour the filling into the prepared tin.
  37. 37Tap the tin to release any bubbles.
  38. 38Tap the tin to release any bubbles.
  39. 39Tap the tin to release any bubbles.
  40. 40Place the tin into a water bath, wrapped tightly with foil to prevent leaks.
  41. 41Place the tin into a water bath, wrapped tightly with foil to prevent leaks.
  42. 42Place the tin into a water bath, wrapped tightly with foil to prevent leaks.
  43. 43Bake for 90-95 minutes until the edges are set and the center has a slight wobble.
  44. 44Bake for 90-95 minutes until the edges are set and the center has a slight wobble.
  45. 45Bake for 90-95 minutes until the edges are set and the center has a slight wobble.
  46. 46Chill the cheesecake overnight in the fridge.
  47. 47Chill the cheesecake overnight in the fridge.
  48. 48Chill the cheesecake overnight in the fridge.
  49. 49Whip all topping ingredients together until very thick and spoonable.
  50. 50Whip all topping ingredients together until very thick and spoonable.
  51. 51Whip all topping ingredients together until very thick and spoonable.
  52. 52Spread generously over the chilled cheesecake.
  53. 53Spread generously over the chilled cheesecake.
  54. 54Spread generously over the chilled cheesecake.

Ingredients

  • 270 g Oreo cookies
  • 270 g Oreo cookies
  • 270 g Oreo cookies
  • 100 g salted butter, melted
  • 100 g salted butter, melted
  • 100 g salted butter, melted
  • 2 Tbsp black cocoa powder
  • 2 Tbsp black cocoa powder
  • 2 Tbsp black cocoa powder
  • 240 ml Guinness
  • 240 ml Guinness
  • 240 ml Guinness
  • 200 g dark chocolate (50%-60%), chopped
  • 200 g dark chocolate (50%-60%), chopped
  • 200 g dark chocolate (50%-60%), chopped
  • 500 g full-fat cream cheese, room temp
  • 500 g full-fat cream cheese, room temp
  • 500 g full-fat cream cheese, room temp
  • 150 g mascarpone, room temperature
  • 150 g mascarpone, room temperature
  • 150 g mascarpone, room temperature
  • 180 g dark brown sugar
  • 180 g dark brown sugar
  • 180 g dark brown sugar
  • 85 g golden caster sugar
  • 85 g golden caster sugar
  • 85 g golden caster sugar
  • 3 large eggs, room temp
  • 3 large eggs, room temp
  • 3 large eggs, room temp
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 4 Tbsp plain flour
  • 4 Tbsp plain flour
  • 4 Tbsp plain flour
  • 1 pinch flaked salt
  • 1 pinch flaked salt
  • 1 pinch flaked salt
  • 300 g mascarpone, room temp
  • 300 g mascarpone, room temp
  • 300 g mascarpone, room temp
  • 200 ml double cream
  • 200 ml double cream
  • 200 ml double cream
  • 120 g icing sugar
  • 120 g icing sugar
  • 120 g icing sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 Tbsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

23cm springform tinsmall panstand mixerfoilwater bathplateforkknifespatulabowl