Grab your favorite oatmeal stout and head for the kitchen to try this recipe for a rich and creamy cheesecake.
Active preparation time: 40 minutes
Total time: 5–6 hours
1 cup oats
1½ cup graham cracker crumbs
2 Tbs sugar
Pinch of salt
½ lb (227 g) butter, melted
Preheat the oven to 350°F (177°C). In a stainless-steel mixing bowl, combine the oats, graham cracker crumbs, sugar, and salt. Add the melted butter, a little at a time, and mix with a fork or gloved hand. Add the butter until you can squeeze a clump in your hand and it sticks together. Note that you may not use all the butter.
Line the bottom of a 10" (25 cm) springform pan with parchment paper. Press the crumb mixture into the springform pan. Bake for 10 minutes. Remove from the oven and let the crust cool down.
When the springform pan is cool enough to handle, prepare it for a water bath by wrapping the sides and bottom in many layers of plastic, then at least two layers of foil.
For the water bath, bring a kettle of water to a boil while you prepare the filling. Reduce the oven temperature to 300°F (149°C).
2 cup (473 ml) stout
1 cup + 7 Tbs granulated sugar, divided
2 lb (907 g) cream cheese, room temperature
¾ cup (177 ml) sour cream
½ cup (118 ml) heavy cream
1 Tbs cinnamon
1 tsp salt
In a small pot, combine the stout and ¾ cup of granulated sugar. Bring the mixture to a simmer over medium-high heat and cook until the mixture is the consistency of syrup. Remove from the heat and let cool.
In the bowl of a stand mixer, mix the cream cheese and remaining sugar until soft and smooth. Make sure to scrape down the sides and bottom of the bowl. Leave no lumps!
With the mixer set on low, add the eggs one at a time and mix until smooth. Add the sour cream, heavy cream, cinnamon, salt, and cooled stout reduction. Mix, scraping the bowl, until everything is fully incorporated. The filling should be very smooth.
Pour the filling into the prepared crust in the wrapped springform pan. Smooth the top. Set the wrapped springform pan in a large roasting pan and pour the boiling water into the roasting pan—to a depth of 2” (5 cm) or about halfway up the sides of springform pan. Carefully transfer the roasting pan to the oven and bake for about 1 hour. It may take up to 20 minutes longer.
When the cheesecake is just barely set, turn off the oven, crack the door, and let the cheesecake cool slowly for an hour.
Remove the cheesecake from the cooled oven, let it sit at room temperature for an hour, then put it in the refrigerator.
Once the cheesecake has cooled completely, remove the wrapping and sides of the springform pan. Slice the cheesecake into 12 even pieces with a hot, clean knife.
Beer Suggestions: EPIC Big Bad Baptist (Salt Lake City, Utah), Aspen Brewing 10th Mountain Stout (Aspen, Colorado), Ska Brewing Steel Toe Milk Stout (Durango, Colorado), Allagash Brewing Black (Portland, Maine).
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PHOTO: MATT GRAVES