This cheese cake is sinfully good without the Brooklyn Black Ops Chocolate Sauce, when the two meet it’s ridiculously… dangerously good. Be sure to have some friends around when it’s done or you may just end up eating the whole cheesecake!
I know some of you may be thinking why would she waste a rare delicious beer on cheesecake… okay well it was only 4 oz and I live in Texas it’s already 98 degrees outside- I wanted a pint of Black Ops and I also wanted to try a sauce with it… solution was a win win- I had my pint and made this cheesecake in 98 degree weather. Would you expect anything less from a Food Experiments Pork Experiment 3rd place winner, I think not 🙂
-15-20 graham crackers, crushed
-2 tablespoons butter, melted
-4 (8 ounce) packages cream cheese
-1 1/2 cups white sugar
-3/4 cup milk
-1 cup sour cream
-1 tablespoon vanilla extract
-1/4 cup all-purpose flour
-4 oz Brooklyn Black Ops, (good luck finding it, I won this at The Food Experiments : Pork Experiment for third place…3 bottles…) in that case use a stout that you love. Drink the rest of the beer with the cheesecake or dinner.
-1 C. Semi-sweet chocolate chips, get some good ones!
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour-cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking.
5. Melt chocolate in a double boiler and then add the stout and blend until fully mixed. Let cool down for about 20 min.
5. Pour the stout chocolate sauce on top and refrigerate for a few hours before serving.