Chocolate Guinness cheesecake

Name: Chocolate Guinness cheesecake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: Serves 10-12
Ingredients: For the biscuit base; 280g Oreos; 50g salted butter, melted; For the filling; 680g full-fat cream cheese; 200g caster sugar; 100g dark brown sugar; 30g cocoa powder; 4 medium free-range eggs, plus 1 yolk, lightly beaten; 1 tbsp vanilla extract; 120g soured cream; 120ml Guinness (see Easy Swaps); 280g good quality dark chocolate, melted (see tips); For the malted cream cheese topping; 180g cream cheese; 150ml double cream; 3 tbsp malted milk powder (such as Horlicks); Cocoa powder to dust (optional)

Portion size: Serves 10-12
Hands-on time 30 min, plus overnight chilling. Oven time 1 hour 40 min.
Difficulty: easy

Vegetarian

Jess Meyer

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The greatest chocolate cheesecake ever? Very possibly. Our chocolate Guinness cheesecake has an Oreo base, thick cheesecake layer and malted cream cheese frosting.

Prefer sponge to cheesecake? Try our classic Chocolate Guinness cake.

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Ingredients

For the biscuit base

280g Oreos
50g salted butter, melted

For the filling

680g full-fat cream cheese
200g caster sugar
100g dark brown sugar
30g cocoa powder
4 medium free-range eggs, plus 1 yolk, lightly beaten
1 tbsp vanilla extract
120g soured cream
120ml Guinness (see Easy Swaps)
280g good quality dark chocolate, melted (see tips)

For the malted cream cheese topping

180g cream cheese
150ml double cream
3 tbsp malted milk powder (such as Horlicks)
Cocoa powder to dust (optional)

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Method

Heat oven to 160°C fan/gas 4. Line the base of a 22cm springform cake tin. Whizz the Oreos in a food processor to fine crumbs, then add the melted butter and whizz again until the crumbs come together. Press into the base and slightly up the sides of the prepared tin. Bake for 10 minutes, then set aside to cool. Turn the oven down to 130°C fan/gas 2.
For the filling, put the cream cheese, sugars and cocoa powder in a large bowl and beat with an electric hand mixer for 2-3 minutes until well combined. Beat in the eggs/yolk mixture in 2-3 additions, followed by the vanilla, soured cream and Guinness. Finally, add the melted chocolate and beat again until well combined. Pour the filling over the biscuit base, then bake for 90 minutes or until set with a slight wobble in the centre (it will firm up as it cools). Cool to
room temperature, then cover and chill for at least 6 hours or
overnight (see Make Ahead).
For the topping, beat all the ingredients (except the cocoa) to soft peaks with an electric hand mixer. Spread over the top of the chilled cheesecake, then return to the fridge for an hour to firm up. Remove from the tin, dust with cocoa powder and serve.
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Nutrition

669kcals Calories
41.6g (24.9g saturated) Fat
10.5g Protein
61.5g (51.5g sugars) Carbs
2g Fibre
1g Salt

Quick wins & tips

To melt the chocolate, set a glass bowl over a saucepan of very hot but not boiling water. Stir the chocolate until it’s smooth and melted. Don’t allow any water or steam to get into the chocolate as this can cause it to seize.

Easy swaps: Swap the Guinness for another stout or porter beer – try a chocolate stout or milk stout for something different.

Make Ahead

Make the cheesecake to the end of step 2 at least 1 day before serving. It will keep for 3-4 days, covered in the fridge. Once assembled it will keep for 2-3 days.