Grab a Guinness for this cheesecake dessert

November 16, 2011|Scott Anderson | Culinary Passion

The cake is a variation of a traditional Guinness cake made in England using similar ingredients.

I have substituted crushed gingersnaps for biscuits and vanilla pudding mix for custard powder.

Be sure to check your spring form pan for leaks.

Lining with parchment paper helps in holding in the liquid while baking.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Guinness gingersnap cheesecake

8 tablespoons Irish butter, melted (See cook's note)

12 ounces gingersnaps, crushed

2 8-ounce packages cream cheese

1/2 cup superfine bar sugar

8 ounces of Guinness beer

3 tablespoons instant vanilla pudding mix

2 large eggs

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Line a 9-inch spring form pan with parchment paper and spray with vegetable spray. (You can use the pan without parchment paper if you desire, just be sure to allow proper cooling at the end with the pan removed.)

Mix the butter with the gingersnaps and press into the tin, about 1-1/2 inches up the sides.

Combine the remaining ingredients with a whisk until smooth and pour into the prepared pan.

Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

Bake in the oven for one hour, 15 minutes or until firm, but the center will still be a bit loose.

Remove from oven, run knife between parchment and pan to release spring form pan, and gently pull off parchment paper.  Allow cooling on wire rack away from drafts. This can also be accomplished by cooling in the oven after baking with the oven door propped open a few inches.

Slice and serve with a fresh pint of your favorite pint and top the cheesecake with some fresh sliced fruit.

Cook's note: Substitute any good quality butter if Irish butter unavailable.

Cooking tip: To prevent the surface from cracking, bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger roasting pan containing water in which to place the smaller cheesecake pan.)  Don't over bake the cheesecake, or it will crack along the top and edges.

The Herald-Mail Articles