Ingredients
For the Chocolate Crust
2 cups chocolate cookie crumbs (about 24 Oreo cookies, filling removed)
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar (optional)
For the Cheesecake Filling
24 ounces full-fat cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
¾ cup full-fat sour cream
6 ounces dark chocolate (60–70%), melted and cooled
½ cup Guinness stout, room temperature
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa powder
¼ teaspoon fine sea salt
For the Chocolate Ganache
4 ounces dark chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter
Instructions
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Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with heavy-duty foil.
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Combine chocolate cookie crumbs, melted butter, and sugar. Press firmly into the pan. Bake 10 minutes. Cool completely.
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Melt dark chocolate gently and let cool slightly.
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Beat cream cheese until smooth. Add sugar and mix just until combined.
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Add eggs one at a time on low speed. Do not overmix.
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Mix in sour cream, melted chocolate, Guinness stout, vanilla, cocoa powder, and salt until silky and uniform.
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Pour batter over cooled crust. Place pan into a roasting pan. Fill with hot water halfway up the sides.
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Bake 60–70 minutes until edges are set and center slightly jiggles.
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Turn off oven, crack door, cool 1 hour. Refrigerate at least 6 hours or overnight.
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Heat heavy cream until simmering. Pour over chopped chocolate. Stir until glossy. Add butter.
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Spread ganache over chilled cheesecake and refrigerate 30 minutes before serving.
Notes
Use room temperature ingredients for smooth texture.
• Do not overbeat after adding eggs to prevent cracking.
• For stronger stout flavor, reduce Guinness slightly before adding and cool completely.
• Chill overnight for best flavor and clean slices.
• Slice with a warm knife for professional presentation.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked (Water Bath)
- Cuisine: American-Irish
- Diet: Vegetarian