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Рецепт Rock Bottom Brewery's Cheesecake
by Global Cookbook

Rock Bottom Brewery's Cheesecake
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Ингредиенты

  • 2/3 c. sugar plus
  • 1 3/4 c. sugar divided
  • 1/2 lb graham cracker crumbs
  • 1/2 c. unsalted butter - (1 stick) melted, and
  •     cooled 5 min
  • 2 1/2 lb cream cheese - (five 8-ounce pkgs) room temperature,
  •     cut into chunks
  • 1 1/3 c. grated white cheddar cheese
  • 1/3 c. lowfat sour cream
  • 2 x jumbo Large eggs - (or possibly 3 small Large eggs)
  • 1 x egg yolk
  • 1 c. stout reduced to 2 1/2 tbspns and
  •     cooled slightly see * Note
  •     Raspberry sauce for garnish

Инструкции

  1. Note: Stout is a very dark beer. To reduce, cook over medium-high heat till beer evaporates to the 2 1/2 Tbsp. needed.
  2. To make crust, combine 2/3 c. of the sugar and cracker crumbs in mixing bowl. Add in butter and mix to combine. Press into 10-inch springform pan. Chill 2 hrs.
  3. Preheat oven to 225 degrees.
  4. To make filling, using heavy-duty mixer with paddle attachment, food processor with large mixing bowl, or possibly large bowl and hand mixer, beat cream cheese till smooth. Add in cheddar cheese, remaining 1 3/4 c. sugar and lowfat sour cream and beat on low speed 5 min. Reduce speed to low and add in lightly whipped whole Large eggs and egg yolk, blending for 1 minute. Batter will be thin.
  5. Pour into chilled graham cracker crust. Drizzle 2 1/2 Tbsp. of stout reduction in spiral pattern onto cheesecake. Using toothpick, swirl spiral in circular motion. Place cheesecake on sheet pan and place in preheated oven. Pour 1/2- to 3/4-inch water into sheet pan to create water bath. Bake 4 to 4 1/2 hrs or possibly till done, adding additional water to pan when needed.
  6. Cheesecake is done when knife inserted in center shows consistency of very stiff yogurt. Center should be hard to touch, but shouldn't be rock solid, and cracks shouldn't appear on top. Remove from oven and place on rack to cold. Serve slices drizzled with raspberry sauce.
  7. This recipe yields 16 to 20 servings.