Chocolate Celebration Porter Cheesecake
Crust
- 2 cups (500 ml.) chocolate wafers ground to a fine crumb
- ¼ cup (50 ml.) melted butter
Filling
- 1 cup (250 ml.) sour cream
- 3 tablespoon (45 ml.) cornstarch
- 2 cups (500 ml.) granulated sugar
- 3 lb. (1.5 kg) softened cream cheese
- 1 cup (250 ml) porter
- 4 eggs
- 1 ¼ cup (300 ml) melted semi-sweet chocolate ( used Ghirardelli – can also Scharffen Berger or Callebaut)
Preheat oven to 275 F.
Line a 10 inch (23 cm) springform pan with parchment paper. Cover base and
sides of springform on the outside with foil (use the extra wide foil) so that no water can touch the cheesecake while baking it. (I found a little water in bottom after sitting in oven – just cooling, I think).
Toss the crumbs with the butter and press the mixture into the bottom of the prepared pan. Reserve.
To make the filling, stir together sour cream, cornstarch and sugar in a bowl.
In a large bowl with and electric mixer, whisk together cream cheese, porter and eggs until very well combined. Gently mix the sour cream-cornstarch mixture into the cream cheese mixture. Pour in the melted chocolate, and with a spatula gently cut chocolate through to streak the mixture – it should look marbleized (next time I am going to try not cutting chocolate in until pour into pan then cut in slightly – chocolate mixed too much doing it their way)
Pour the batter into the prepared pan and tap on the counter to release any air.
Place in large baking dish or broiler pan. Pour boiling water around the springform about ½ way up the pan. Bake for 1 hour, replenish the water, if needed, and bake for 1 ¼ hours longer or until cheesecake has set.
After baking, turn the oven off and without opening the door, allow the cake to cool in the oven for about 2 ½ hours. Remove foil and store overnight in the fridge.
Remove the sides of the springform and cut the cake with a wet knife warmed in hot water.
- Serves 12 to 16
(LCBO Food & Drink, Winter 2003, pg. 100, original from Stephen Beaumont’s Brewpub Cookbook)