Recipe of Any-night-of-the-week Stout Beer Cheesecake (WIP)
Hey everyone, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Steps to Make Any-night-of-the-week Stout Beer Cheesecake (WIP). One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Stout Beer Cheesecake (WIP), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stout Beer Cheesecake (WIP) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stout Beer Cheesecake (WIP) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Stout Beer Cheesecake (WIP) estimated approx 90 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Stout Beer Cheesecake (WIP) using 9 ingredients and 9 steps. Here is how you cook it.
This is a very delicous cheesecake but I am still refining the cooking details. The recipe is perfect but still trying to get that perfectly baked cheesecake consistency.
Ingredients and spices that need to be Make ready to make Stout Beer Cheesecake (WIP):
- 4 (8 oz) packages cream cheese
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 tsp vanilla
- 1 1/4 cup stout beer
- 1/2 cup all-purpose flour
- 1 cup crushed pretzel sticks
- 4 crushed chocolate grahm crackers
- 1 stick salted butter
Instructions to make Stout Beer Cheesecake (WIP)
- Before cooking make sure that the cream cheese, eggs, beer, and butter are all at room tempurature. This is crucial.
- Preheat oven to 325°F and grease your 10" cheesecake pan and set aside.
- In a large mixing bowl, using a hand mixer with the whisk attatchments, combine cream cheese and sugar. Cream with mixer on low-meduim setting until smooth.
- Once the cream cheese mixture is smooth, add in vanilla and beer, and mix with hand mixer untill smooth again.
- Now, slowly add in the flour until well incoorporated and smooth. Be sure to scrape off the sides of the mixing bowl during this step to get everything thoroughly incorporated.
- Lightly beat the 3 eggs in a small bowl. Add the eggs to the filling, and carefully mix by hand with a spatula until well incorporated. Becareful to not over beat the mixture to avoid air bubbles forming. If needed drop the bowl to knock any air bubbles to the surface.
- Set aside filling and melt the butter in a small dish. In a medium bowl combine pretzels, grahm crackers and butter. Press the mixture lightly into the bottom of your cheesecake pan.
- Carefully pour the filling into the pan and make sure it spreads out evenly. (Wrap pan in foil if applicable) Place cheesexake into a large rosting pan and fill with hot boiling water until halfway up the side of your cheesecake pan.
- Carefully place the roasting pan with cheesecake into the oven and bake for 60-90 mins. When the cheesecake is done, turn off the heat and crack the ocen for one minute, then close and leave the cheesecake in the oven for one hour. Move to refrigerator and chill overnight.
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