Best Guinness Cheesecake Recipes

GUINNESS® AND CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.
• Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
• Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
• Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
• Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
• Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

GUINNESS® CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix graham cracker crumbs and melted butter in a bowl; press into an 8-inch springform pan.
• Combine cream cheese, brown sugar, eggs, vanilla extract, and cinnamon in a bowl until smooth; stir beer into cream cheese mixture until batter is thin and smooth. Pour batter over graham cracker crust.
• Bake in the preheated oven until cheesecake is puffed and set in the middle, 40 to 60 minutes. Cool completely.
• Melt chocolate chips and cream in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour over cooled cheesecake. Cover with plastic wrap and refrigerate 4 hours to overnight.

CHOCOLATE-GUINNESS CHEESECAKE

Steps:

• Preheat oven to 350°F Liberally butter a 9 inch springform pan, then wrap the base in heavy-duty foil. Set a kettle on to boil.
• In a small bowl, mix the crushed chocolate cookies, butter, 2 tablespoons sugar, and cocoa until well moistened. Press into the bottom of the prepared springform pan; use a glass or measuring cup to pack the crust down firmly.
• Place the cream cheese in a large bowl (or the work bowl of a stand mixer) and beat with an electric mixer set to low speed until smooth. Slowly add 1 cup sugar, then the eggs, one at a time. Continue beating until smooth.
• Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Place the pan on the middle rack of your oven. Fill the dish with boiling water halfway up the side of the springform pan.
• Bake the cheesecake in the water bath in the preheated oven for 45 minutes. Turn oven off, leaving the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a thin knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
• Melt the semisweet chocolate in a small bowl using the microwave (stir every 20 seconds until fully melted). Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

BLUE RIBBON - GUINNESS GINGERSNAP CHEESECAKE

Steps:

• 1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and spray with vegetable spray. (You can use the pan without parchment paper if you desire, just be sure to allow proper cooling at the end with the pan removed.)
• 2. Mix the butter with the gingersnaps and press into the tin, about 1-½ inches up the sides.
• 3. Combine the remaining ingredients with a whisk until smooth and pour into the prepared pan. Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
• 4. Bake in the oven for one hour, 15 minutes or until firm, but the center will still be a bit loose. Remove from oven, run knife between parchment and pan to release springform pan, and gently pull off parchment paper. Allow cooling on wire rack away from drafts. This can also be accomplished by cooling in the oven after baking with the oven door propped open a few inches.
• 5. Slice and serve with a fresh pint of your favorite pint and top the cheesecake with some fresh sliced fruit.
• 6. Cooking tip: To Prevent Surface Cracking: Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger roasting pan containing water in which to place the smaller cheesecake pan.) Don't over bake the cheesecake, or it will crack along the top and edges.

GUINNESS® ANNIVERSARY CHEESECAKE

Steps:

• Mix digestive crumbs and butter together in a bowl. Pour into an 8-inch cake pan and press into an even layer over the bottom using the back of a spoon. Chill until firm, about 30 minutes.
• Combine stout beer and sugar in a saucepan over medium heat. Cook, stirring occasionally, until syrupy and the consistency of caramel, about 40 minutes. Remove from heat and let cool.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Whisk mascarpone cheese and honey together in a bowl. Fold in whipped cream and lemon juice.
• Combine water and gelatin sheets in a microwave-safe bowl. Let gelatin soften, about 5 minutes. Drain. Heat in the microwave until melted, about 10 seconds.
• Pour cooled beer mixture over the mascarpone mixture; add gelatin. Beat well until smooth. Spread over the digestive biscuit crust. Chill until set, at least 1 hour.