Cooking Challenge – Marbled Porter Cheesecake
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to [email protected]. Come back here to try a new recipe challenge every month. February is the perfect time to enjoy this very tasty and impressive-looking Marbled Porter Cheesecake.
Porter is a type of strong beer, like stout. It’s usually described as having a pronounced flavour of chocolate or coffee. The nuances come from the colour of the malt and how long it’s been roasted. But, that happy accident means that Porter is the perfect foil in baking. Sweet, creamy cheesecake makes a great base for those yummy malt flavours. This recipe has been kicking around in my kitchen for so long that I no longer remember where it came from. Over the years, I adapted parts of the recipe, too. Feel free to follow the instructions as closely or as loosely as you’d like.
Marbled Porter Cheesecake
2 cups chocolate wafers pounded into fine crumbs
1/4 cup melted butter
1 cup sour cream
3 Tb corn starch
1/2 to 1 cup sugar
3 lbs cheese (ricotta, cream cheese)
1 cup Porter
1-1/4 cups melted semi-sweet chocolate
1. Preheat oven to 275°F. Cover base and sides with foil so that no water can touch the cheesecake while its baking.
2. Toss the crumbs with the butter and press into the bottom of a springform pan. Set it aside.
3. Stir together sour cream, cornstarch and sugar in a bowl. In another bowl, whisk together, cream cheese, Porter and eggs until well combined. Gently stir the sour cream mixture into the cheese mixture. Pour batter into the a springform pan, and tap on counter to release air. Pour in melted chocolate, and with a spatula, gently cut chocolate through the cheese mixture to a marbling effect.
4. Place springform into a large pot. Pour boiling water into the pot about 1/4 of the way up the sides of the springform pan, being careful not to wet the cheesecake. Bake for 2 hours, replenishing water if needed, or until cake has set. Turn off oven and, without opening the door, allow the cake to cool in the oven for 2-1/2 hours. Remove foil and sore in fridge overnight. Remove sides from springform and cut cake with a wet knife warmed in hot water.