This recipe makes 4 mini beer infused cheesecakes but should also be enough to make one 9" cheesecake.
Ingredients:
24 fluid ounces of bitter IPA (DIPA works great)
3/4 cup sugar
1/4 cup grated fresh ginger
grated zest of 1 lemon
20 oz of cream cheese
2 eggs
1/4 cup heavy cream
1 tsp vanilla extract
1 cup gingersnap cookie crumbs
2 Tbs unsalted butter, melted
Crystlized ginger strips
Method:
Preheat oven to 325 degrees. In a saucepan over medium heat reduce the IPA to 4 fluid ounces (1/2 cup). Combine with 1/2 cup sugar, fresh ginger and lemon zest; bring to a simmer, stirring until sugar is dissolved, then remove from heat.
In the bowl of an electric mixer, beat cream cheese on medium speed until smooth. Add eggs, cream and vanilla and beat until smooth. Strain ginger syrup through a fine-mesh chinois set over a bowl. Fold syrup into cream cheese mixture until blended.
In a mixing bowl, combine cookie crumbs, crystallized ginger, butter and 1/4 cup sugar and stir until blended. Divide crumb mixture among 4 mini springform pans. With the back of a spoon, spread mixture smoothly onto the bottom of each pan and divide filling among pans.
Bake until filling is set, 15-18 minutes. Cool on racks to room temperature, then refridgerate at least 3 hours before serving.
Garnish with crytalized ginger.
Optional - double the IPA syrup mixture and save half to drizzle on as a garnish.
This recipe makes 4 mini beer infused cheesecakes but should also be enough to make one 9" cheesecake.
Ingredients:
24 fluid ounces of bitter IPA (DIPA works great)
3/4 cup sugar
1/4 cup grated fresh ginger
grated zest of 1 lemon
20 oz of cream cheese
2 eggs
1/4 cup heavy cream
1 tsp vanilla extract
1 cup gingersnap cookie crumbs
2 Tbs unsalted butter, melted
Crystlized ginger strips
Method:
Preheat oven to 325 degrees. In a saucepan over medium heat reduce the IPA to 4 fluid ounces (1/2 cup). Combine with 1/2 cup sugar, fresh ginger and lemon zest; bring to a simmer, stirring until sugar is dissolved, then remove from heat.
In the bowl of an electric mixer, beat cream cheese on medium speed until smooth. Add eggs, cream and vanilla and beat until smooth. Strain ginger syrup through a fine-mesh chinois set over a bowl. Fold syrup into cream cheese mixture until blended.
In a mixing bowl, combine cookie crumbs, crystallized ginger, butter and 1/4 cup sugar and stir until blended. Divide crumb mixture among 4 mini springform pans. With the back of a spoon, spread mixture smoothly onto the bottom of each pan and divide filling among pans.
Bake until filling is set, 15-18 minutes. Cool on racks to room temperature, then refridgerate at least 3 hours before serving.
Garnish with crytalized ginger.
Optional - double the IPA syrup mixture and save half to drizzle on as a garnish.
