Guinness Cheesecake

guinness

It’s St Patrick’s day – the day we love to use as excuse to hang out in Irish pubs, wear bright green, and drink lots of guinness!

To celebrate, I made a guinness cheesecake with this recipe found on allrecipes.com. I’ve pasted it below with some notes.

Ingredients

Serves: 12
  • Base:
  • 60g (2 oz) unsalted butter, cubed
  • 125g (4 1/2 oz) digestive biscuits, crushed
  • Cheesecake mixture:
  • 600ml (1 pint) of Guinness®
  • 200g sugar
  • 500g mascarpone cheese
  • 280ml whipped cream
  • 3 tbsp of honey
  • 1/2 lemon, juiced
  • 8 sheets of gelatine
  • 3 tbsp of water

Preparation method

1. Combine butter and digestive crumbs. Tip into the tin and using a spoon press an even layer over the base of the tin. Chill tin in the refrigerator.
2. Put Guinness and sugar in a saucepan and heat until it looks like caramel; move the pan from the heat to let cool.
I’m not sure what this meant, I heated the Guinness and sugar until it was boiling and had thickened. This took about 40 minutes.
3. Meanwhile put mascarpone cheese and honey in a mixing bowl and mix well. Add lemon juice and whipped cream and mix again.
4. Put gelatine in the water for 5 minutes until soft. Squeeze out excess water, then place the squeezed out gelatine in a little bowl and melt it in the microwave on high power for about 10 seconds. Add the gelatine to the cheese mixture along with the cooled Guinness mixture. Beat well. Tip into the prepared tin and chill in the fridge for at least an hour, or until set.

cheesecake slice
Overall, this recipe is pretty easy to make – boiling the guinness took a lot longer than I expected, so if you decide to make it be prepared!Also, I’ve never used sheets of gelatine before (always granules) and maybe I didn’t leave them to soak for long enough, but the result was that there are lumps of gelatine in the cheesecake, and as a whole the cheesecake bit is not as set as I would like.The taste is lovely! It tastes like creamy caramel with a hint of Guinness. The biscuit to cheese ratio wasn’t quite right, so for the rest of it I might sprinkle some almonds on top, or some roughly crushed digestives for a bit of crunch.

Happy St Paddy’s day all! leprechaun

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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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