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