Instructions:
1. Mix all ingredients until a stable dough forms. Wrap it in plastic wrap and refrigerate for 1 hour. Grease your mold with butter on the bottom and sides. Roll out the chilled dough and line your mold with it, pressing it onto the bottom and sides. Chill again.
For the filling:
– 350 g dark chocolate
– 2 tablespoons cream
– 300 g cream cheese (Philadelphia)
– 250 g sugar
– 3 large eggs
– 200 g heavy cream
– 250 ml stout beer
– 1 tablespoon cornstarch
Preheat the oven to 180°C (350°F) with both top and bottom heat.
Instructions:
1. For the filling, melt the dark chocolate with 2 tablespoons of cream using a double boiler or in the microwave in short bursts, stirring carefully to avoid burning.
2. In a mixing bowl, beat the cream cheese until creamy. Gradually add the melted chocolate. Add sugar, eggs one at a time, heavy cream, stout beer, and finally cornstarch. Mix until smooth.
3. Pour the filling into the chilled crust and bake for 1 hour.
4. After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar. Once cooled, refrigerate before serving.
5. Serve chilled, topped with the prepared beer syrup and a sprinkle of grated chocolate.
Enjoy this decadent Chocolate Stout Cheesecake, but beware, a little goes a long way! Slice thinly for the perfect portion.
ADVERTISEMENT
