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Beer Infused Cheesecake

Elegant cheesecake with a rich beer fudge made with Gulden Spoor Dubbel.

Alcohol Dairy Eggs Sugar

Beer Infused Cheesecake

Marie Koopman

Marie Koopman

restaurant ’t Rusteel, Gullegem, Belgium

Ingredients

For 10 servings

Cheesecake base

200 g speculoos crumbs

100 g butter

Cheesecake filling

750 g Debic Cream Cheese

150 g full-fat yogurt

4 eggs

120 g egg yolks

250 g sugar

a few drops of vanilla extract

Beer fudge

100 ml Gulden Spoor Dubbel (beer)

300 ml Debic Cream 40%

150 g cane sugar

10 g vanilla sugar

Garnish

50 g caramelised almonds

Debic products used

Cream Cheese

Cake Butter 4x2.5KG

Preparation

Cheesecake base

Line the bottom of a springform pan with baking paper.

Mix the speculoos crumbs with the melted butter and spread evenly over the base of the springform.

Press down firmly to create a smooth surface and refrigerate.

Cheesecake filling

Mix all ingredients until smooth and homogeneous.

Gently pour the mixture over the chilled base.

Bake at 140°C with 30% steam for 45 minutes.

Allow the cheesecake to cool completely before refrigerating.

Beer fudge

Combine all ingredients in a saucepan.

Bring to a boil and reduce by 1/3 of the original volume.

Assembly

Cut the cheesecake into 10 portions.

Serve each portion with the beer fudge and garnish with caramelised almonds.

Alcohol Dairy Eggs Sugar

Debic for chefs

Debic for chefs