Stout Cheesecake Recipes

Steps:

• On Stovetop, reduce 16 oz. stout to 4 oz.
• Let all ingredients come to room temperature before starting.
• Process cookies in a processor to make crumbs.
• Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
• Grease pan and line bottom with cookie crumbs.
• With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
• Add eggs and mix until smooth.
• Add vanilla and cornstarch and mix until smooth.
• In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
• Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
• Pour into pan and cover top with foil.
• Bake at 375F for 1 hour 45 minutes.
• Remove foil and bake 15 minutes more.

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
• Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.