You must be logged in to post a review.
Chocolate? Beer? Pretzels? It’s not a dream, it’s just the best cheesecake ever.
Place one oven rack in the middle position of your oven, with one rack below. Preheat oven to 350 F.
For the crust:
In a food processor add the graham crackers, brown sugar and the pretzels and process until it’s the consistency of crumbs. Then remove the stopper from the lid and slowly add the melted butter and process until it resembles wet sand.
Coat the inside of a 9-inch springform pan with butter. Pour the crust mixture into the springform pan. Using the bottom of a heavy, flat bottom glass, press the crust very well into the bottom of the pan until well compacted.
For the filling:
In a pot over medium high heat, add the beer and the chocolate, stir until melted and remove from heat. Allow to cool.
In the bowl of a stand mixer add the cream cheese and the sugar and mix until smooth. One at a time, add the eggs, scraping the bottom of the bowl between additions. Pour the cooled chocolate into the mixer and beat until well combined. Lift the head of the mixer and sprinkle the flour, cocoa powder, espresso powder and salt over the batter, then stir on low speed until just combined.
Pour the batter into the pan over the crust.
Place the pan in the oven in the middle position. Place a baking dish on the rack below the cheesecake, and fill the dish with water.
If you have experience with a water bath, feel free to use that technique. In my experience, the water leaks into the cheesecake pan, making the crust soggy. Placing a basin of water below the cheesecake has a similar effect without the soggy crust.
Bake the cheesecake until the center no longer jiggles when you shake the rack, about 45-50 minutes. This isn’t a situation where a toothpick inserted in the middle should come out clean, you just need the center to set and it will continue to set as it cools. Remove from oven.
For the sour cream topping:
Add the ingredients into a bowl and whisk until well combined. Top the cheesecake with the sour cream topping and return to the oven for 8 minutes. Remove cheesecake from the oven then chill it in the pan (in the refrigerator) until ready to serve, at least 3 hours.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!