Stout Beer Cheesecake

A beer cheesecake recipe developed with the help of ChatGPT

Course Dessert

Cuisine American

Keyword ai cooking, beer,, cheesecake

Prep Time 1

Cook Time 1

Servings 8

Calories 400kcal

Start by melting the butter in the microwave and preheating your oven at 160°C / 325°F
Place the cookies in a food processor and run it on maximum speed until they're all crushed up.
Add the sugar, start running the food processor again and pour in the melted butter and let it run until it's all combined.
Test that the cookies stick to each other, if not add an additional tbsp of melted butter.
Place them in the spring form pan and press it in with a flat object (I like using a flat-bottomed glass)
Leave an edge going almost to the top of the walls of the pan.
Bake it in the preheated 160°C / 325°F oven for 15 minutes
Then take it out and let it cool off while you're preparing the filling.

In a large bowl, beat the room temperature cream cheese with a hand mixer until smooth.
Gradually add the sugar followed by the beer, vanilla extract and salt. Mix until well combined
If you turned off your oven now is a good time to preheat it back to 160°C / 325°F - same temperature we used for the crust.
Add in the eggs one at a time, mix using a whisk, this reduces the amount of air we introduce.
Now pour in the filling, lightly tap the pan to the counter a couple of times - this will eliminate any big air bubbles trapped inside that might cause it to crack when baking.
This cheesecake is baked using a water bath so to keep the crust dry place it in an oven roasting bag(find recommended bags in the article) - these are 100% safe to use and there's zero risk of water seeping into the crust. Roll it up until the edge of the springform pan
Now place inside a larger pan that we're going to fill with boiling water when we put it in the oven.
Now place the pan inside the oven, pour in boiling water until it reaches halfway up the springform pan and let it bake for 60 minutes
Once done, turn off the oven and let it first cool off with the door slightly open for 60 minutes.
After the 60 minutes, take the cheesecake out of the oven and let it cool off completely at room temperature then cover it with cling film or reusable silicone lid(link in the article) and let it chill in the fridge overnight.

In a small saucepan, combine the beer, sugar and butter.
Heat over medium-high heat, stirring occasionally, until the sugar and butter has dissolved.
Once the sugar has dissolved, bring the mixture to a simmer and let it simmer for about 10 minutes, or until it has reduced by half and it's thicker
Keep an eye on it and stir occasionally, as the mixture can burn quickly.
Remove from heat and let it cool before using as a topping.