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Guinness Cheesecake

Yields8 Servings

Guinness Cheesecake, sounds a bit wacky right? I can assure you that from the first bite you will love it. I originally came up with this recipe for St. Patrick’s Day, but I find that I make this recipe year-round. The base is made of chocolate and cream cookie, Oreos in other words, then it has the creamy, silky Guinness cheesecake layer. The Guinness layer has a subtle molasses flavour with just a hint of chocolate and the manilla toned topping incorporates Baileys or Irish cream giving the cheesecake a third flavour dimension that is incredibly good.
As with all baked cheesecakes I think it is much better made a day ahead. Somehow everything just seems to come together the flavours really shine through, and the consistency becomes better.

Guinness Cheesecake

Base
 275 g chocolate and cream sandwich cookies, Oreos
 50 g butter, melted and cooled
Cheesecake
 225 ml Guinness
 500 g Cream cheese, at room temperature
 250 ml double cream
 200 g sour cream
 100 g dark brown sugar
 125 g caster sugar
 3 eggs
 3 tbsp cornflour
 2 tbsp cocoa powder
 60 ml Bailey
Base
1

Blitz the biscuits in a food processor, until a fine crumb is achieved. With the motor still running pour in the melted butter. Alternatively add the biscuits into a zip-lock bag and bash with a rolling pin, turn out into a bowl and stir in the melted butter.

2

Press the chocolate and butter crumb into the base of a 9" springform tin. Wrap the tin in tin foil making sure it comes at least halfway up the tin and then add a layer of clingfilm around the tin foil. This ensures no water gets into the cheesecake during cooking.

Cheesecake
3

Pour the Guinness into a small saucepan and place over a low heat. Allow this to simmer away for 8 - 10 minutes until reduced by half. Then set aside.

4

Meanwhile, prepare the filling this can be done in a processor or by hand with a bowl and whisk. Spoon the room temperature cream cheese into the basin along with the cream, sour cream, sugars, eggs, and corn flour. Blitz until the smooth and creamy.

5

Pour 250ml of the cheesecake mixture into a bowl, stir in the Baileys and set aside. To the other bowl/basin add the cooled Guinness and cocoa powder and blitz again or give a brief whisk and pour into the cheesecake tin.

6

Place the cheesecake tin into a roasting tin and pour boiling water in around the cheesecake until it comes up about halfway around the tin. Bake for 30 minutes at 180°C 160°C fan then pull the rack out of the oven and pour the reserved Baileys cheesecake mixture over and bake for another 30 minutes at 150°C / 130°C fan. Then switch off the oven and open the oven door just a crack using a wooden spoon if necessary to keep it ajar and let the cheesecake cool in the switched off oven. When cool transfer to the fridge to chill completely.

Nutrition Facts

Servings 0