STOUT DARK CHOCOLATE CHEESECAKE

This Stout Dark Chocolate Cheesecake with a fudgy White Chocolate Bailey’s Ganache topping is so unbelievably creamy, you’d swear it was a mousse! As for that ganache? The word to describe how blissful it truly is hasn’t been invented yet…

In all honesty, out of all the cheesecakes that I’ve made thus far, this is probably my favorite one. And you know that this is not something I would say lightly… While I could never really elect ONE as my official favorite, but I can definitely affirm that this one would make it to the top 3!

Everything about this cake is absolute perfection. There’s just no other way to say it. The texture, the flavors, the balance of said flavors… quite simply, this cake totally qualifies as food of the gods.

Just one bite will send you straight to 7th heaven; imagine what the whole slice will do to you!

Ingredients
FOR THE GRAHAM CRUST

• 2½ cups (290g | 10.1oz) graham cracker crumbs
• 1/2 cup (80g |2.8oz) granulated sugar
• 1/4 cup (22g |0.7oz) cocoa powder
• 1/2 cup (120g | 4oz) butter, melted

FOR THE CHEESE FILLING

• 3- (250g | 8oz) packages full fat cream cheese
• 1 cup (250g | 8oz) 14% fat sour cream
• 1 cup (200g | 7oz) granulated sugar
• 1 tsp pure vanilla extract, (store-bought or homemade)
• 1/2 tsp salt (I use Himalayan salt)
• 4 large eggs
• 3 tbsp corn starch

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• 2-1/2 cups (375g | 13.2oz) dark chocolate, melted
• 3/4 cup (180ml) stout beer (I used Dieu du Ciel's Aphrodisiaque)
• FOR THE WHITE CHOCOLATE BAILEY'S GANACHE
• 2-1/2 cups (425g | 15oz) white chocolate, finely chopped
• 1 cup (240ml) Bailey's Irish Cream
• 2 tbsp butter, softened
• TO GARNISH
• 1/2 cup (120ml) salted caramel *see note
• Chocolate shavings (see this post to learn how to make the shavings)

Instructions
TO MAKE THE CRUST

1. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
2. Combine the graham cracker crumbs, granulated sugar, cocoa powder and melted butter in a large mixing bowl. Mix until well combined and press firmly at the bottom and about 3/4 of the way up the side of the prepared pan.
3. Place the pan over a piece of aluminum foil and fold the foil over the pan so the exterior is completely covered; this will prevent water from getting into the pan later. Now place this rig into a roasting pan and set aside.
4. ....................................

for full recipes please see : eviltwin.kitchen

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