Guinness Cheesecake and Tips for Cheesecake Success

It is St. Patrick’s day tomorrow which means you have to run around in green and drink copious amounts of Irish beer and eat corned beef and cabbage… or something. I prefer Oktoberfest when it comes to cuisine, but I will play along for fun.

I have never been a big fan of drinking Guinness. I feel like I have just eaten a peanut butter sandwich with no milk after I finish a glass. So I will celebrate the day by baking it into a cheesecake. The combination of Guinness and dark chocolate is always a good one. The flavors mix well together and you are left with just a taste of Guinness and a lot of chocolate.

This is the recipe I made. The only thing I did differently is I used ground up animal crackers instead of graham crackers.

Tips for making a good cheesecake:

  • Make sure your cream cheese is at room temperature. Cream it with your mixer until it is completely smooth. If there are lumps in the batter, there will be lumps in your final cheesecake.
  • Scrape down the sides of the bowl a lot. I usually scrape them down after I mix in each ingredient. If it is an extra thick batter, stop in the middle of mixing and scrape them down. If you don’t, a lot of times you will end up with unmixed ingredients in the bottom of the bowl when you go to pour the batter in the pan.
  • Add eggs very last and one at a time. You don’t want to over mix the eggs. I put them in one at a time, mix until just blended (just after you can’t see the egg yolk any more). Scrape down the sides between each one. After adding the last one, scrape down the sides and mix for another 10-20 seconds.
  • Bake until the center is just set. It should be a little jiggly in the middle. Cheesecake is so dense that it will continue to bake after taking it out of the over. If you bake it till it is firm, you will end up with an overcooked and probably burnt final product.
  • Cool on the counter for at least and hour and in the fridge for at least 6 hours. I usually bake cheesecake the day before so it has plenty of time to cool down. If the flavors have time to sit and meld together, you will have a much better tasting cheesecake.

Now if you need me, because Wegmans wouldn’t let me buy just one bottle of Guinness, I will be scouring Pinterest for ways to use up the rest of this beer.


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