Guinness Cheesecake

    Guinness Cheesecake

    (152)
    6saves
    6hours5min


    135 people made this

    Love cheesecake? Try this amazingly smooth and rich chocolate Guinness cheesecake. Sure to be a big hit on St. Patrick's Day!

    Ingredients
    Serves: 12 

    • 1 cup crushed chocolate biscuits
    • 65g butter, softened
    • 2 tablespoons white sugar
    • 1/4 teaspoon unsweetened cocoa powder
    • 750g cream cheese, softened
    • 1 cup (220g) white sugar
    • 3 eggs
    • 250g dark chocolate chips
    • 2 tablespoons thickened cream
    • 1 cup sour cream
    • 1 pinch salt
    • 3/4 cup (185ml) Guinness
    • 2 teaspoons vanilla essence
    • 30g cooking chocolate

    Directions
    Preparation:35min  ›  Cook:1hour30min  ›  Extra time:4hours chilling  ›  Ready in:6hours5min 

    1. Preheat oven to 180 degrees C. Prepare a 20cm springform pan with butter.
    2. Combine the crushed biscuits, butter, 2 tablespoons sugar and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.
    3. Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.
    4. Combine the chocolate chips and cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture.
    5. Add the sour cream, salt, beer and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
    6. Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.
    7. Melt the cooking chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on greaseproof paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.
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    Reviews and Ratings
    Global Ratings:
    (152)

    Reviews in English (152)

    by
    215

    First, let me say how annoying it is to me to read reviews that give a poor rating when the reviewer doesn't follow the recipe! I followed the recipe EXACTLY, and this is without a doubt one of the most heavenly chocolate cheesecakes I've ever made. Just remember, the crust calls for chocolate cookies crumbs--not OREO cookie crumbs. So the butter to crumb ratio is just fine. I used chocolate graham cookie crumbs. It is very important to not leave out the heavy cream when melting the chocolate. The cream makes the chocolate into a nice, thick ganache. Eliminating the cream would result in a much thinner batter. My batter before cooking was a bit thinner than some cheesecakes I've made, but not significantly so. I was expecting it to be more runny based upon reviews that I had read. I did cook it for about 5 minutes longer because my oven runs a little cooler. The recommendation to wrap the pan in foil before submerging it in water was key--if you've never done a submerged waterbath and didn't know to wrap the pan, I can see where that would cause poor results. I took this to a St. Patrick's Day party and everyone went nuts--it was completely devoured! I'll be making this again, for sure.  -  14 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    159

    I've been a member for 2 years and this is my first review. Although I've enjoyed many, many other recipes I've gotten from Allrecipes the reason I'm reviewing this is to counteract some of the negative reviews! This is absolutely delicious made as the recipe is written! I agree with those who say people shouldn't change the recipe and then complain because it isn't to their liking! Make it as the recipe is written and then make changes IF necessary! Changes are not necessary for this recipe - I made it 2 weeks AS WRITTEN - it was to die for! I'm making it again this weekend AS WRITTEN! I use a spring form pan, oreo cookies which I take apart and discard the white stuff, Guinness beer, and place a pan of water on the shelf under the cheesecake. The only thing I do differently is to make a ganache from Ghirardelli 60% chocolate and heavy cream --and that is not a change, it's an addition! Please try this as written! And if you make it with all sorts of changes and don't like the result, keep your opinions to yourself! And I also take offense to the reviewer referring to the Holy Mother for a recipe review!! No wonder your recipe didn't turn out! Sorry to be so vocal but to criticize someone who is willing to share a recipe is beyond my comprehension. Life is short - let's be kind to each other!  -  17 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    140

    For the love of God & the Holy Mother, drink the Guinness while you're looking for a DIFFERENT recipe. Seriously. This one is horrible. I cook cheesecakes all the time. (DH loves cheesecake almost as much as Guinness.) So I should have trusted my instincts on this one & skipped the beer as the recipe was already too loose. The person even got the crust part wrong: cookie crusts need 2 cups crumbs, 2 TB butter (hello, the stuff in the middle is already fat & sweet & chocolate); graham cracker crusts need 1-1/2 cups crumbs, 1/4 cup butter, 1/4 cup sugar. Too much butter leaves cookie crusts tasting like lard & cracker crusts hard. It's not necessary to reinvent the wheel just because you're going to post your recipe. No idea what the 1/4 tsp cocoa was for...I've never seen 1/4 tsp of anything called for in a recipe. Why bother? The eggs, sour cream, cream cheese is all a normal cheesecake recipe...so, it's either the 3/4 cup beer puts the liquidity over the top or its the water bath cooking method. (I didn't immerse my springform by the way, a pan of water underneath in an oven would be sufficient in a recipe that NEEDS moisture, UNLIKE this one.) Finally, 90 minutes on 350, I take it out as the perimeter is starting to pull & crust, center looks iffy. (Left in the oven, turned off, door ajar for another hour.) & oh surprise, surprise crust is soggy, cake completely raw. I'm so mad at myself because I fell for all the hocus pocus thinking it might be interesting b  -  17 Mar 2008  (Review from Allrecipes USA and Canada)

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