Chocolate Stout Cheesecake with Beer Syrup 🍫🍺

Calling all chocolate and stout beer lovers! Today’s recipe is not for the faint of heart. It’s indulgent, rich, and absolutely delicious. If you enjoy the combination of chocolate and stout beer, this recipe might just become your new favorite.


– 1 can (440 ml) stout beer (such as Guinness)
– 450 g brown sugar
– 1 packet (8g) vanilla sugar (or homemade vanilla sugar)


1. In a tall pot (important), combine all ingredients. Cook over medium heat for 15 to 20 minutes, stirring occasionally. Be vigilant as the mixture tends to bubble up when boiling. Stirring prevents overflow. Let it thicken. After 20 minutes, remove from heat, allow to cool slightly, then strain through a sieve to remove any crystallized sugar grains. Transfer to a bottle and store in a cool, dark place until ready to use.

For the crust:

– 200 g flour
– 100 g sugar
– 100 g butter, room temperature
– Pinch of salt
– 25 g cocoa powder


1. Mix all ingredients until a stable dough forms. Wrap it in plastic wrap and refrigerate for 1 hour. Grease your mold with butter on the bottom and sides. Roll out the chilled dough and line your mold with it, pressing it onto the bottom and sides. Chill again.

For the filling:

– 350 g dark chocolate
– 2 tablespoons cream
– 300 g cream cheese ( Philadelphia)
– 250 g sugar
– 3 large eggs
– 200 g heavy cream
– 250 ml stout beer
– 1 tablespoon cornstarch
Preheat the oven to 180°C (350°F) with both top and bottom heat.


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