Chocolate Guinness Cheesecake

Name: Chocolate Guinness Cheesecake
Total time: 90 min
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

1h 30m

Serves 1

instagram.com

Chocolate Guinness Cheesecake

instagram.com

1h 30m

Serves 1

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

Chocolate Guinness Cheesecake

1h 30m

Serves 1

instagram.com

Chocolate Guinness Cheesecake

instagram.com

1h 30m

Serves 1

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.