Chocolate Guinness Cheesecake
Indulge in the rich, decadent layers of this Chocolate Guinness Cheesecake—a dessert that seamlessly combines the deep, malty notes of stout with the creamy sweetness of chocolate. Featuring a buttery chocolate cookie crust and a velvety cheesecake filling infused with melted semi-sweet chocolate and a splash of Guinness, this show-stopping recipe is perfect for special occasions or when you want to impress. The unique addition of the iconic Irish stout adds a subtle depth that enhances the chocolatey richness without overpowering, while a water bath ensures a perfectly smooth and crack-free bake. Serve this cheesecake chilled, topped with a dollop of whipped cream or a sprinkle of cocoa powder, for a dessert that’s as sophisticated as it is satisfying. Perfect for holidays, parties, or even St. Patrick’s Day celebrations, this Chocolate Guinness Cheesecake is sure to be a crowd-pleaser.
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Ingredients
- 200 grams Crushed chocolate cookies (e.g., Oreo without cream)
- 75 grams Unsalted butter (melted)
- 200 grams Semi-sweet chocolate chips or chopped chocolate
- 500 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 150 grams Full-fat sour cream
- 2 tablespoons Cocoa powder
- 3 units Large eggs
- 120 milliliters Guinness stout
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 160°C (325°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper for easy removal.
Step 2
In a mixing bowl, combine the crushed chocolate cookies and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to create the base. Chill in the refrigerator while preparing the filling.
Step 3
Melt the semi-sweet chocolate using a double boiler or the microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
Step 4
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the sour cream and cocoa powder and mix until well incorporated.
Step 5
Gradually beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Scrape down the sides of the bowl as needed.
Step 6
Slowly add the melted chocolate to the batter, mixing until completely smooth. Then pour in the Guinness stout and vanilla extract, stirring until everything is thoroughly combined.
Step 7
Remove the prepared crust from the refrigerator and pour the cheesecake filling evenly over the base.
Step 8
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, then place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan (this creates a water bath to ensure even baking).
Step 9
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for 1 hour.
Step 10
Remove the cheesecake from the oven and the water bath. Run a knife around the edges to loosen it from the pan, then cool at room temperature before transferring to the refrigerator to chill for at least 4 hours, preferably overnight.
Step 11
Before serving, remove the cheesecake from the springform pan and garnish as desired, such as with a dollop of whipped cream or a dusting of cocoa powder.
Nutrition Facts
| Serving size | (1609.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5655.6 |
| Total Fat 377.2g | 0% |
| Saturated Fat 214.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1350.3mg | 0% |
| Sodium 2599.7mg | 0% |
| Total Carbohydrate 524.9g | 0% |
| Dietary Fiber 18.0g | 0% |
| Total Sugars 416.5g | |
| Protein 72.4g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 910.8mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 2279.3mg | 0% |
Source of Calories