Unforgetable Chocolate Stout Beer Cheescake

Chocolate Stout Beer Cheescake

The  weather is said to be good this weekend so I am pretty excited that I’ll have a chance to spend the Saturday out with friends in a park along with some delicious munchies.

It’s been raining in the last couple of weeks so having the Sun out and a nice, clean weather is something we have all been waiting for.Sunscreen, hats, and shorts are needed finally and we can soak in some solar energy aswell. It is really nice to have a ” nothing to do” type of day without internet anyway  and conversate with your hungovered friends while laying on blanket.

I have been thinking a lot about what to bring for this potluck as my friends usually make the same stuffs: dips, fresh bread, home-made marmalade and sausage – which is of course the best thing you could dream of on a Sunday -, however its not so pleasing if all of you bring the same foods… hahah…

So I am excited to make something extraordinary and mouth watering for the event, however I just can’t  ignore the fact that I have been having  extreme amounts of work at the office this week…. result: NO TIME FOR SOMETHING SURPRISINGLY GOURMET…but who cares, I’ll bake something that will combine all the things my friends are addicted to as well: beer, cheescake, fresh fruits, healthy living… I think it will work for all invitants… at least I hope… 😉

So here’s  the  Chocolate Stout beer cheesecake recipe I imagined …

I really hope that my pals will like it and please share with me what your friends and beloved ones thought about the recipe… Enjoy summer time!! 🙂

Ingredients 

• 1 cup oatmeal cookie crumbs
• 5 tbsp low fat, sugar free  cocoa powder
• 2 tbsp cane sugar
• 2 tbsp butter,melted
• 2 tbsp heavy cream
• 8 oz lowfat cream cheese
• 4 oz mascarpone
• 1/2 low fat natural yogurt
• 3 eggs
• hint of salt
• 1 tsp vanilla extract
• 1 chopped apple
• 1 sliced apple
• 3/4 cup Guinness

Instructions

1. Mix the oatmeal cookie crumbs, 2 tbsp cocoa powder, 1 tbsp  cane sugar and melted butter together in a medium bowl.  Pour into the base on a 9-inch springform pan and press down into the bottom of it. Store in the freezer for 1-2 hours or  while you make the filling. The longer it stays in the freezer the better it gets.
2. Preheat oven to 350 F ( 180 celsius) .
3. In a separate big bowl mix 2 tbsp cocoa powder and heavy cream, stirring together until combined.
4. Add the cream cheese, mascarpone, mix in 1 tbsp of cane sugar, yogurt, eggs, vanilla extract, chopped apple and the Guinness.
5. Pour this mixture into the springform pan and decorate the top with some sliced apple.
6. Bake for 50- 60 minutes. Turn off the heat and leave the cheesecake in the oven, with a wooden spoon in the oven door to hold it slightly ajar. Let sit for 60 minutes.
7. Chill in the fridge overnight before serving.

Enjoy+Enjoy+ Enjoy 🙂

 

Source: 

http://www.yummly.com/recipe/Guinness-Chocolate-Cheesecake-1448304?columns=4&position=67%2F69

 

Best Halloween leftover food ever a.k.a. Pumpkin Cheesecake

Halloween is over and there are extreme amount of leftovers from our scary pumpkins. So how to “recycle” the pumpkin after the party is over?  Pumpkin soup is boring, pumpkin bars can be interesting but not a big deal, pupmkin dip…No, I already made some….:)…But If you are also a cheese lover as I am you might think about making a mixture of these two delicious ingredients.

I was searching for a perfect pumpkin cheescake on my fav gastro blogs but it seems that inside Europe noone has ever thought about making something out of pumpkins, therefore the only options I found where from the US of course.  However this had raised some problems :

1. The old American recipes are totally different from the  average European taste .

2.  Most of the ingredients are products that we have never seen on the old continent 🙂

3. We  are just unable to digest that amount of sugar. 🙂 No offense, I love my American friends and their cuisine also, but I need something closer to healthy…. So after dealing with my thoughts for a couple of hours I decided to recreate the pumpkin cheesecake recipe from 3-4  recipes that I found online to fit my own taste.  ( You can find those ones at the bottom of the page as a reference)

So here you are, the almost healthy Halloween leftover Pumpkin Cheesecake ( named Rosie… no particular reason why I named her Rosie, but she definitelly smells and lookes like a Rosie 🙂 )

Ingredients

Crust :

• 250 gr / 8 ounces of oatmeal
• 100 gr / 5 ounces of melted butter
• 50 – 80 gr / 2-3 ounces of roasted peanut, unsalted
• 1 tbsp xilitol or cane sugar
• Pinch of salt

Filling:

• 1 package ( 200 gr / 7 ounces) of cream cheese
• 1 package ( 200 gr / 7 ounces ) of mascrapone
• 300 gr / 10 ounces of pureed pumpkin
• 3 eggs + 1 egg yolk
• 2 dl / 0,8 cup  sour cream
• 3 tbsp xilitol or cane sugar
• 1 tsp ground cinnamon
• 1/4 tsp fresh ground nutmeg
• ¼ tsp Bourbon vanilla powder
• ¼ tsp ginger powder
• 1 tbsp of corn starch

Prepation:

For the crust:

Mix the oatmeal, the chopped nuts, a pinch of salt, the sugar and the melted butter. Put all the crust in a nine-inch spring form pan and press it down flat with your hands or a glass. Put the crust in the fridge while you are preparing the filling.

For the filling:

Beat cream cheese, mascarpone and the sour cream until smooth. Add the pumpkin puree, eggs, egg yolk, sugar and the spices. Add  corn starch and beat together until well combined.

Pour  the creamy filling into crust. Spread out evenly and place in oven the for 30-35 minutes on 180 Celsius ( 356 Farenheits) . Remove from the oven and let sit for 15-20 minutes.

You can serve it warm or you can either cover with plastic wrap and refrigerate for 3- 4 hours. Refrigerating helps the cream stay strong and thick but I am sure that you can not wait hours to taste it.

Serve it with some pumpkin pieces and peanut.

I hope you enjoyed it and let me know if you have any ideas in mind how to fine-tune the recipe 🙂

References:

http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe.html

http://rizsazzunk.cafeblog.hu/2014/07/28/3-ev-es-meg-egy-torta/

http://www.nlcafe.hu/gasztro/20150126/zabpehely-receptek/