Guinness Cheesecake

Recipe courtesy of Wes Masters, Masters Catering

Yields 1 cheesecake

Guinness Beer Reduction

• 64 oz Guinness


• 2 cups of any chocolate wafer cookie, ground

• 2 oz unsalted butter

• 1 tsp sugar


• 2 lbs Philadelphia cream cheese, room temperature

• 1 ¼ cup sugar

• 4 eggs

• 1 tsp vanilla

• ¼ cup sour cream

For the Guinness beer reduction, bring 32 oz of beer to a simmer in large sauce pan until about 2 oz remain. Repeat with remaining 32 oz. Chill.

For the crust, preheat oven to 350 degrees. Food process any chocolate wafer cookie until it’s all ground up. (Oreo crumbs work well too). You’ll need 2 cups total crumb. Melt the unsalted butter. Combine crumbs plus 1 tsp sugar with melted butter in bowl. Press firmly into the bottom of a 9” springform pan. Line foil on bottom of pan so water won’t be able to get through during baking process. Bake for 5 minutes, or until crust starts to harden and set.

For the filling, cream together the cream cheese and sugar until smooth and lump free (about 2 minutes). Combine 4 eggs with 1 tsp vanilla. Slowly add egg mixture with mixer on medium speed. Be sure to scrape down sides after mixing to assure a consistent batter. Then add the sour cream and mix until consistent. With mixer running on medium, slowly stream in chilled Guinness beer reduction until combined. Place springform pan onto another pan that will hold water. Pour batter into springform pan and place in oven. Then pour water into the water bath pan until it covers the bottom. Be careful not to go above foil. Bake at 350 degrees for a total of 1 ½ hours or until cheesecake moves as one when you jiggle it. (Think of Jell-O when it shakes.) If there are still ripples in the middle, it needs more time. Cheesecakes can be tricky sometimes and all ovens are different. If you have a convection oven, then 1 ½ hours should do it. Rest at room temperature for 45 minutes before chilling.

This cheesecake pairs well with any raspberry beer and of course a nice Guinness.