How do you make cheesecake better?

Posted on May 26, 2011. Filed under: Deserts | Tags: , , |

Add Guinness to it! It’s not a secret that my roommate Neil loves Guiness. I stumbled on this recipe a few weeks ago and decided it needed to be made. I had some issues getting it to smooth out, and I ended up whipping it so much it got fluffy so it cracked. Well, I covered the crack with a tasty chocolate whipped cream. Since I couldn’t get it smoothed out and there’s whipping cream in it, it got extra fluffy, but it’s still amazing. In stead of the crust they suggested, I used the Teddy Grahms crust I normally do, just sugar, teddy grams and melted butter. Enjoy!

Guinness Chocolate Cheesecake
(originally from http://www.closetcooking.com/2011/03/guinness-chocolate-cheesecake.html )

12 ounces dark chocolate, chopped
2 tablespoons heavy cream
3 (8 ounce) packages cream cheese
1 cup sugar
1/2 cup sour cream
3 eggs
1 teaspoon vanilla extract
3/4 cup Guinness

  1. Make your grahm cracker crust, and put in the fridge.
  2. Melt the chocolate in the cream in a double boiler.
  3. Cream the cream cheese.
  4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
  5. Pour the mixture into the spring form pan.
  6. Bake in a preheated 350F oven for 60 minutes.
  7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  8. Let it cool completely.
  9. Chill the cheesecake in the fridge overnight.
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