Mini Choklat Cheesecakes

Choklat is an imperial stout from Southern Tier brewed with bittersweet Belgian chocolate. That's the same brewery that made all the beers that allowed for my Creme Brulee ice cream, Mokah Souffle and Pumking bread pudding. Beer cheesecake has been on my list of things to make, so when I saw that Choklat was in stores again I decided this would be the one. So instead of making chocolate cheesecake, I made normal cheesecake and let the beer shine through as flavoring. Then I made a chocolate sauce using the beer as well. I'd say this is as good as any cheesecake you'd find in a fancy restaurant. Enjoy! :)


Crust:
2 tablespoons butter
20 graham crackers
3 tablespoons sugar

Filling:
16 ounces cream cheese
8 ounces sour cream
1/2 teaspoon vanilla extract
2 eggs
3/4 cup sugar
5 tablespoons Choklat

Chocolate Sauce:
1 tbsp butter
1 cup chocolate chips
1/2 cup half and half
1/4 cup sugar
1/4 cup Choklat

Preheat oven to 325 degrees. Crush the graham crackers finely and combine with the butter and sugar. Press mixture into bottoms of greased muffin tins. Bake the crusts until golden brown. For the filling, beat the cream cheese, sour cream, and sugar using an electric mixer. Make sure the cream cheese is at room temperature so it's softened. Add in the vanilla and one egg at a time as you continue mixing. Add the beer and adjust for how much you'd like in your cheesecake. With these big beers a little goes a long way, so start small and add more as needed. Pour filling into the muffin tins and bake for about 20 minutes until set. For the chocolate sauce, bring the half and half to a simmer with the butter. Remove from heat and stir in chocolate chips and the rest of the ingredients.

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