Comments on: Guinness Chocolate Cheesecake

By: Gail Holcomb

Gail Holcomb — Sun, 08 Jun 2025 20:19:12 +0000

In reply to Angela. I also am hoping there is a suitable substitute for the guiness. While it states that the flavor of the guiness is subtle, I dislike any flavor of beer. Maybe this just isn't a recipe for me to try.

By: Father's Day Recipes - Closet Cooking

Father's Day Recipes - Closet Cooking — Mon, 10 Jun 2024 14:06:26 +0000

[…] Wrapped Guacamole Stuffed Chicken Guinness Chocolate Cheesecake Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado Jalapeño Popper Quiche Blueberry […]

By: Nikki

Nikki — Mon, 20 Mar 2023 21:36:39 +0000

I made this cheesecake over the weekend and it was absolutely delicious!!

By: Joan

Joan — Sun, 19 Mar 2023 14:23:47 +0000

In reply to kevin. Thanks for taking the time! Warming the cream cheese is a great tip and not stirring the chocolate too much is another. There are small white blobs of cream cheese in mine, but it still tastes good. (Reminds me of the Cream Cheese filled red velvet cookies I made at Christmas.) It was my first time, so it's a learning experience. Thanks again!

By: kevin

kevin — Sat, 18 Mar 2023 17:44:28 +0000

In reply to Joan.

I’m glad that you like it!

1. If the chocolate is ‘dry’, you can use more cream! Some more tips for melting chocolate: 1. Do not add any water, as water can cause the chocolate to seize. (Even residual water from a recently washed and hand dried bowl or utensil can be an issue.) 2. Do not mix a lot. Let the heat melt the chocolate when most of the chocolate looks ‘wet’, mix gently.
2&3. Cream the cream cheese until smooth before mixing in the other ingredients. I generally use a whisk or a fork and mix the cream cheese well. You can use a mixer or beaters. Another trick is to use warm cream cheese, I sometime place the cream cheese in a small plastic (zip lock) bag and place it in a bowl filled with warm tap water. The water warming helps when I forget to pull the cream cheese out of the fridge or when I am using a brand of cream cheese that is harder than other brands.

By: Joan

Joan — Sat, 18 Mar 2023 16:47:16 +0000

So I cook a LOT but have never made a cheesecake. I experienced what some other posters have said.
1. While melting chocolate in heavy cream it became dry. Should we add more cream?
2. Although I am good at creaming butter and sugar, not so much with cream cheese. I just dumped it all together and stirred. The result was a lot of lumps I had to try to get rid of. Some were big lumps of cream cheese and some were lumps of melted chocolate. Should we be creaming the cream cheese and sugar first?
3. It took a long time to get rid of the lumps and some still remained. Should we use beaters?

Despite the issues, the cheesecake turned out well. It’s delicious! Was hoping for feedback on the texture issues, Kevin. Your recipes rock!!

By: Shawna Kinsman

Shawna Kinsman — Fri, 17 Mar 2023 01:50:37 +0000

I made this earlier today. It is very good, but boy is it rich! It’s like eating fudge, a thin slice will do it. Thank you for the yummy recipe.

By: TheresaMN86

TheresaMN86 — Fri, 17 Mar 2017 05:39:32 +0000

Must try with Guinness chocolate whipped cream, absolute divinity!

By: kevin

kevin — Thu, 15 Dec 2016 16:01:43 +0000

Bowfin47: I'm glad you like it!

By: Bowfin47

Bowfin47 — Wed, 14 Dec 2016 23:39:28 +0000

Kevin,
I have made this over a dozen times…and it has become a demand item for Easter and Christmas It is always a major hit! I use half 70-72% and half 86-90+% high quality chocolate, such as Lindt or Ghirardelli. Like Eric, I to have found that many other great "chewy" stouts are better than Guinness. Thank you, Kyle Moppert