Alaskan Brewing Company
Cooking with our Beer




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"Cooking with Alaskan Beer"






Alaskan Stout Chocolate Cheesecake
Ingredients
Desserts
  • Crust:
  • 3 oz. Melted butter
  • crushed oreos, enough to cover the bottom of a 10inch spring form pan 3/8inch deep
  • Cheesecake:
  • 12 oz. Semi-sweet chocolate chips, melted
  • 24 oz. Cream cheese, softened
  • ½ cup sugar
  • 4 eggs
  • ½ cup reduced Alaskan Stout
  • Icing:
  • ½ cup sugar
  • ¼ cup heavy cream
  • 1 oz. Butter
  • ½ cup reduced Alaskan Stout
  • 1 T. cornstarch
    •  

    Methods/steps
    This recipe calls for reduced Alaskan Stout. Simmer 1 ½ bottles of Alaskan Stout without boiling for one hour. Remove ½ cup of reduced liquid for icing recipe but reduce the remaining Stout until ½ cup remains, then cool to use.
    For Crust:
    Mix butter and crumbs and press into bottom of a 10inch spring form pan to form a crust about 3/8inch deep.
    Bake at 350 degrees for 10 minutes and then cool to room temperature.
    For cake:
    Beat cream cheese and sugar. Add melted chocolate chips, eggs, and Alaskan Stout. Pour into spring form pan and bake for 35 to 40 minutes at 450 degrees until set. Chill 4 hours before icing and serving.
    For Icing:
    Mix all ingredients and cook over low heat until just bubbling. Thicken with cornstarch, cool to room temperature and spread over cooled, cooked cheesecake. Serve with glasses of Alaskan Stout.

    Submitted by: E.J. Caplan
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    Brewtoids
    Many years ago in England, pub frequenters had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get service, resulting in today's phrase, Wet your whistle.
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