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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

 275 g chocolate and cream sandwich cookies, Oreos
 50 g butter, melted and cooled
 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

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.


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.


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.


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.


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.


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