Chocolate Guinness cheesecake

Name: Chocolate Guinness cheesecake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: European, British
Ingredients: 280g Oreo; • 50g salted butter, melted; • 680g full-fat cream cheese; • 200g caster sugar; • 100g dark brown sugar; • 30g cocoa powder; • 4 medium free-range eggs, plus 1 yolk, lightly beaten; • 1 tbsp vanilla extract; • 120g soured cream; • 120ml Guinness (see Easy Swaps); • 280g good quality dark chocolate, melted (see Be A Better Cook for a how-to); 180g cream cheese; • 150ml double cream; • 3 tbsp malted milk powder (such as Horlicks); • Cocoa powder to dust (optional)

3 steps

Prep:30minCook:1h 40min

MAKE AHEAD Make the cheesecake to the end of step 2 at least 1 day before serving. It will keep for 3-4 days, covered in the fridge. Once assembled it will keep for 2-3 days. EASY SWAPS Swap the Guinness for another stout or porter beer – try a chocolate stout or milk stout for something different.

Updated at: Thu, 17 Aug 2023 04:41:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories747.1 kcal (37%)

Total Fat51.6 g (74%)

Carbs62.5 g (24%)

Sugars48.4 g (54%)

Protein9.8 g (20%)

Sodium381.1 mg (19%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

1 Heat oven to 160°C fan/gas 4. Line the base of a 22cm springform cake tin. Whizz the Oreos in a food processor to fine crumbs, then add the melted butter and whizz again until the crumbs come together. Press into the base and slightly up the sides of the prepared tin. Bake for 10 minutes, then set aside to cool. Turn the oven down to 130°C fan/gas 2.

Step 2

2 For the filling, put the cream cheese, sugars and cocoa powder in a large bowl and beat with an electric hand mixer for 2-3 minutes until well combined. Beat in the eggs/yolk mixture in 2-3 additions, followed by the vanilla, soured cream and Guinness. Finally, add the melted chocolate and beat again until well combined. Pour the filling over the biscuit base, then bake for 90 minutes or until set with a slight wobble in the centre (it will firm up as it cools). Cool to room temperature, then cover and chill for at least 6 hours or overnight (see Make Ahead).

Step 3

3 For the topping, beat all the ingredients (except the cocoa) to soft peaks with an electric hand mixer. Spread over the top of the chilled cheesecake, then return to the fridge for an hour to firm up. Remove from the tin, dust with cocoa powder and serve.