Old English Beer Cheesecake
Indulge in the rich and distinctive flavors of Old English Beer Cheesecake, a decadent dessert that masterfully blends creamy sweetness with a malty twist. This gourmet cheesecake features a buttery graham cracker crust and a velvety filling infused with a robust dark beer, such as stout or porter, for a sophisticated depth of flavor. With its perfect balance of tangy cream cheese, smooth heavy cream, and a hint of vanilla, this dessert is elevated to new heights when garnished with a drizzle of caramel sauce. Ideal for a special occasion or as a unique centerpiece for your dessert table, this cheesecake is a must-try for beer enthusiasts and dessert lovers alike. Easy to prepare with just 30 minutes of prep time, it bakes to perfection with a luscious, slightly wobbly center. Serve chilled for a luxurious treat that’s sure to impress! Keywords: Old English Beer Cheesecake, beer-infused cheesecake, beer dessert recipe, stout cheesecake, porter cheesecake, creamy cheesecake with caramel.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter
- 25 grams Brown sugar
- 600 grams Cream cheese
- 150 grams Granulated sugar
- 120 milliliters Dark beer (e.g., stout or porter)
- 120 milliliters Heavy cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour
- 50 milliliters Caramel sauce (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand. Press the mixture into the bottom of the prepared pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Use a hand or stand mixer for best results.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Reduce the mixer speed to low and pour in the dark beer, heavy cream, and vanilla extract. Mix until just combined.
Sift in the all-purpose flour and gently fold it into the mixture. Ensure the batter is smooth and lump-free.
Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Before serving, drizzle with caramel sauce (optional) and slice into portions. Enjoy the decadent Old English Beer Cheesecake!
Nutrition Facts
Calories |
5259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.6 g | 470% | |
| Saturated Fat | 204.9 g | 1024% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1505 mg | 502% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 420.0 g | 153% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 287.8 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 831 mg | 64% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
