KajII's Album: Wall Photos

Photo 267 of 278 in Wall Photos

CHOCOLATE STOUT RASPBERRY CHEESECAKE
Ingredients:

Crust

14 ground up Oreo cookies (remove cream)
4 oz melted butter
2 tbsp sugar
1 tsp cocoa powder

Filling

12 oz Chocolate Stout (I used Young’s Double Chocolate Stout)
32 oz cream cheese (room temp.)
4 large eggs (room temp.)
8 oz semi-sweet & 8 oz bittersweet chocolate (mixed & melted)
8 oz melted bittersweet chocolate (separate)
4 oz sugar
1 tbsp vanilla extract
2 tsp raspberry extract

Topping

8 oz bittersweet chocolate
4 oz Butter
2 tsp raspberry extract

Directions:

Crust

1) Preheat oven to 325°F.
2) Grease the sides of nine inch spring form pan and cover bottom with wax paper.
3) Mix together crumbs, melted butter and sugar.
4) Press firmly onto the bottom of the pan with fork.

Filling

1) Beat cream cheese until smooth. (using mixer)
2) Mix in remaining ingredients until well blended. (except eggs and chocolate)
3) Add eggs one at a time mixing until just blended. (mixer on low)
4) Mix the chocolate mixture into the batter. (mixing thoroughly)
5) Spoon in the separate bittersweet chocolate until there are streaks of chocolate (do not over mix).
6) Pour batter into pan.
7) Bake 55-60 minutes.
8) Loosen cake from side of pan with a knife.
9) Cool before removing side of pan.

Topping

1) Melt all ingredients.
2) Pour over cake.
3) Refrigerate for a minimum of four hours.

Serving size: 6-8
0 comments