For Christmas this past year, I gave Andrew a 12 days of Christmas themed gifts. Day 12 was 12 months of pie. I promised him that I would make him one pie a month all year since pie is his favorite dessert. Cheesecake counts as pie right? Well it does in my book. January was a chocolate pretzel pie that ended up being a partial fail (and a total blog fail that I never got a post written for it). So I'm making up for it with this one and hope to let you see all the pies I made.
I found this recipe pinned on Pinterest and knew that I had to try it.
Bacon Stout Chocolate Cheesecake (recipe from Tide and Thyme)
For the
Crust:
4 standard sized graham crackers
1 cup pretzel rods
2 Tbsp granulated sugar
6 Tbsp butter, melted
4 standard sized graham crackers
1 cup pretzel rods
2 Tbsp granulated sugar
6 Tbsp butter, melted
For the
filling:
7 oz dark chocolate (60%)
1 cup stout (a chocolate stout or coffee stout is lovely)
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tbs flour
1/3 cup cocoa powder
1 tbs espresso powder
3/4 cup beer-candied bacon, finely chopped
7 oz dark chocolate (60%)
1 cup stout (a chocolate stout or coffee stout is lovely)
3 (8 oz) packages of cream cheese, softened
1 1/4 cup sugar
3 eggs
2 tbs flour
1/3 cup cocoa powder
1 tbs espresso powder
3/4 cup beer-candied bacon, finely chopped
For the
topping:
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tbsp granulated sugar
2/3 cup hot fudge sauce
1/2 cup beer-candied bacon, finely chopped
1 cup heavy cream
2 tbsp granulated sugar
Place one oven rack
in the middle position, with one rack below. Preheat oven to 350.
In a food processor
add the graham crackers, sugar and the pretzels and process until it’s the
consistency of crumbs. Turn the food processor on, and slowly stream in the
butter and process until it resembles wet sand.
Spray the inside of
a 9-inch spring form pan with non-stick cooking spray. Pour the processed
crumbs into the spring form pan. Using the bottom of a heavy, flat bottom
glass, press the crust very well into the bottom of the pan until well
compacted.
In a pot over
medium high heat, add the beer and the chocolate, stir until melted and remove
from heat. Allow to cool.
In the bowl of a
stand mixer fitted with a paddle attachment, add the cream cheese and the sugar
and mix until smooth. One at a time, add the eggs, scraping the bottom of the
bowl between additions. Pour the cooled chocolate into the mixer and beat until
well combined. Lift the head of the mixer and add flour, cocoa powder, espresso
powder, and bacon over the batter, stir on low speed until just combined.
Pour the batter
into the pan over the crust.
Place the pan in
the oven in the middle position. Place a baking dish on the rack below the
cheesecake, fill with water.
Bake the cheesecake
until the center no longer jiggles when you shake the rack, about 45-50
minutes. This isn’t a situation where a tooth pick inserted in the middle
should come out clean, you just need the center to set and it will continue to
set as it cools. Remove from oven.
For the topping, warm
your hot fudge sauce so that it is pourable. Pour onto the center of the
cheescake carefully, and allow to sit and solidify for 15 minutes. Top the
chocolate with the chopped bacon. In a stand mixer fitted with a whisk
attachment, whip the whipping cream until soft peaks form. Add the sugar, and
continue whipping on high until stiff peaks form. Place in piping bag fitted
with a decorative tip (I used Wilton 2D) and pipe border of whipped cream
around the edge.
Source: inspired by
Dogfish Head Brewings and Eats, base cheesecake recipe from The
Beeroness
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