Know someone who is handy in the kitchen? This Guinness and Chocolate Cheesecake might just be a bit of them!
Are you a fan of chocolate? Or a fan of Guinness?
Well this might be the perfect treat for you this weekend so!
Whether you're looking for some Saturday treats to bake, or you want something for after the Sunday roast, this will definitely hit the spot.
And don't worry... it's not too tricky to make!
The recipe and method is below.
What you'll need:
- 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
Instructions:
- 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.
