Irish Creme and Chocolate Stout Swirl Cheesecake with Bourbon Ganache
- 9 Ounces (255 grams) chocolate wafer or chocolate sandwich cookies (to make your own, see the link I've shared above)
- 6 Ounces (170 grams) semi or bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chips)
- 1/2 cup dark brown sugar
- 7 Tablespoons unsalted butter (melted, still hot)
- 3 8-ounce packages cream cheese (softened)
- 1 cup granulated sugar
- 3 Large eggs
- 1 cup sour cream
- 1/4 Cup + 2 tablespoons Irish Cream liqueur
- 1/4 Cup + 2 tablespoons stout beer (I used Guinness)
- 4 Ounces semi-sweet or bittersweet chocolate chips (I used Ghirardelli 60% cacao bittersweet chips)
- 1 tablespoon heavy cream
- pinch salt
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 5 Ounces semisweet or bittersweet chocolate (again, I used the Ghirardelli chips here)
- 3 Tablespoons bourbon or Irish whisky (I used Maker's Mark)
|For the crust: |
1) Wrap a 9-inch springform pan in a double layer of aluminum foil.
2) In a food processor, blend the cookies, 6 ounces of chocolate, and brown sugar until finely ground.
3) Drizzle in the butter and process until the mixture sticks together.
4) Press the crumbs into the prepared pan, working up the sides an inch or so and using a flat-bottomed glass or measuring cup to level the bottom. It is helpful to wrap your fingers in plastic wrap to keep the crumbs from sticking to your hands. Chill for several hours or overnight.
|For the cheesecake: |
1) Preheat the oven to 350 degrees.
2) Beat the cream cheese and sugar in a stand mixer or in a large bowl with a sturdy hand mixer until smooth. Beat in the eggs one at a time, then add the sour cream, salt, and vanilla and beat until smooth.
3) Divide the batter in half (a kitchen scale with a tare function is helpful here, but if you don't have one use a measuring cup to ensure an even amount). Stir the Irish cream into one-half of the batter and set aside.
4) For the chocolate-stout batter, microwave the 4 ounces of chocolate and the tablespoon of cream thirty seconds at a time, stirring after each time until smooth and evenly melted. Stir into the other half of the batter along with the stout beer.
4) Use a large spoon to scoop the batters into the prepared pan in an alternating fashion. Use a butter knife to carefully swirl the batters together, taking care to not cut into the crust.
5) Place the pan in a large roasting or baking pan. Pour hot water in to come 1 inch up the sides. Bake for an hour then turn off the heat and allow the cake to sit in the oven for an hour (don't open the door).
6) Thoroughly chill the cheesecake.
|For the ganache: |
1) Heat the cream just to simmering.
2) Pour the cream over the chocolate in a medium bowl. Allow to sit for a minute then whisk until smooth.
3) Whisk in the bourbon/whisky.
|To finish, unmold the cheesecake from the springform pan. Pour the ganache over. Chill until set.|