SALTED CARAMEL STOUT AND CHOCOLATE CHEESECAKE
Chocolate, beer and cheesecake--can't go wrong with that!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
- In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
- Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
- Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
- In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
- To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.
Nutrition Facts : Calories 540, Carbohydrate 52 g, Cholesterol 115 mg, Fat 7, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 43 g, TransFat 1 g
STOUT CHEESECAKE
(If you don't have stout, any dark flavorful beer will do) This recipe, from my sister-in-law's brother-in-law, is the best cheesecake I have ever had, bar none. (but not for those watching their cholestoral)
Provided by Santa Ynez Valley C
Categories Cheesecake
Time 2h30m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- On Stovetop, reduce 16 oz. stout to 4 oz.
- Let all ingredients come to room temperature before starting.
- Process cookies in a processor to make crumbs.
- Wrap bottom of 10-inch springform pan with foil and make a 5-inch foil collar around the top edge of the pan.
- Grease pan and line bottom with cookie crumbs.
- With paddle attachment of mixer, blend cream cheese, salt, and sugars until smooth.
- Add eggs and mix until smooth.
- Add vanilla and cornstarch and mix until smooth.
- In a seperate bowl, whip sour cream smooth by hand and mix in cream cheese mixture; whip smooth again.
- Drizzle reduced stout into mixture and stir only 2 or 3 times to give a marbled effect (you can also drag a knife or toothpick trough it several times).
- Pour into pan and cover top with foil.
- Bake at 375F for 1 hour 45 minutes.
- Remove foil and bake 15 minutes more.
Nutrition Facts : Calories 867.8, Fat 62.3, SaturatedFat 36.1, Cholesterol 403.2, Sodium 868.2, Carbohydrate 57.2, Fiber 0.2, Sugar 39.5, Protein 18.4
STOUT SKIRT STEAK
Skirt steak marinated in a combination of Guinness stout beer, hot sauce, and brown sugar. This produces a slightly sweet, juicy steak that will make your mouth water!
Provided by Boomdog02
Categories Meat and Poultry Recipes Beef Steaks Skirt Steak Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade and shake off any excess. Discard marinade.
- Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.
Nutrition Facts : Calories 466 calories, Carbohydrate 15.4 g, Cholesterol 71.5 mg, Fat 29.8 g, Fiber 0.1 g, Protein 27.4 g, SaturatedFat 8.7 g, Sodium 166.8 mg, Sugar 9.9 g
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- Preheat oven to 325 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil.
- Using a food processor, pulse the cookies into a fine crumb. Add the melted butter. Process until combined. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create an even layer.
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