WHEN one thinks of Guinness, they think of Ireland, and vice-versa. No one quite does a pint of stout better than us.
But puddings - and particularly cheesecake - is something the Irish are notoriously brilliant at. We might not all be tucking into to a hefty slice of creamy, biscuity heaven in pubs around the country come St. Patrick's Day instead of chugging down a pint of the black stuff, but perhaps we should.
We here at the Irish Post think we've found the perfect solution to satisfy both lovers of Guinness and the sweeter stuff, alike!
As you may already know, Guinness is a fabulous complement to chocolate. Infuse it further with soft cream cheese and a gorgeous buttery-biscuit base (shout out to Gregg Wallace), and you may just discover dessert nirvana.
Here's everything you need to know in order to create this classically Irish beauty for yourself, courtesy of All Recipes.
What you will need:
For the base
- 110g crushed chocolate biscuits
- 50g butter, softened
- 2 tablespoons caster sugar
- 1/4 teaspoon unsweetened cocoa powder
For the Filling
- 675g cream cheese, softened
- 200g caster sugar
- 3 large eggs
- 225g plain chocolate, chopped
- 2 tablespoons double cream
- 225ml soured cream
- 1 pinch salt
- 175ml Guinness
- 2 teaspoons vanilla extract
How to make it:
- Preheat the oven to 180 C / Gas 4 - Grease a 23cm (9 in) springform tin with butter, then wrap the outside of the tin in foil.
- Combine the crushed biscuits, 50g butter, 2 tablespoons sugar and cocoa in a small bowl; mix; press into the bottom of the prepared tin.
- Place the cream cheese in a large bowl and beat with an electric mixer on low speed until smooth. While beating, slowly add 200g sugar and then the eggs, one at a time. Continue beating until smooth.
- Combine the 225g chocolate and double cream in a bowl. Heat in the microwave until the chocolate is melted. Beat the chocolate into the cream cheese mixture. Add the soured cream, salt, Guinness and vanilla; blend until smooth.
- Pour the mixture over the base. Place the tin into a large, deep baking dish. Fill the dish with hot water to cover the bottom half of the springform tin.
- Bake the cheesecake in the water bath in the preheated oven for 45 minutes.
- Turn the oven off and leave the cheesecake in the oven with oven door slightly ajar for another 45 minutes.
- Remove from oven. Run a knife along the edge of the cheesecake to loosen from tin. Chill in refrigerator at least 4 hours.