Chocolate Marble Cheesecake - Chef Jody Prestine, Owner, Chef Thyme Personal Chef Service

Chef Prestine once owned a micro brewery and became well known for using beer in her dishes.  We couldn't believe she would use beer in a cheesecake but she did and the results were absolutely stunning.  The Good Gourmet staff and many of the cooking class students are still talking about it.  Try it.  We know you'll love it.

Crust:

1 1/2 cups unbleached flour
1/2 cup sugar
1 tsp salt
5 tbsp chilled butter or margarine, cut into pieces
1 extra large egg
1/2 tsp vanilla extract

Filling:

3 1/2 8oz. packages of cream cheese
2 cups sugar
2 tsp vanilla extract
6 extra large eggs
1 1/3 cups heavy cream
1 cup Dutch process dark cocoa powder
1/2 cup vegetable oil
1/2 cup sweet stout (she used Guinness in case you want a brand)
1 tsp almond extract

In a food processor mix the flour, sugar and salt.  Cut in the butter or margarine until crumbs are the size of large peas.  In a separate bowl mix egg, and vanilla extract.  Pour this liquid onto the flour mixture, stirring just until combined and with no trace of flour.  The dough should be crumbly but hold together when pressed lightly.

Lightly butter a 10" springform pan.  Press dough onto the bottom of the pan and a little way up the sides, a 1/2 inch or so so that you have a thin, uniform crust.  Refrigerate.

Preheat oven to 325 degrees.  Beat cream cheese, sugar and vanilla until light.  Be sure sugar crystals are all dissolved.  Beat in eggs at low speed until just blended, being sure to scrape the sides and bottom of the mixing bowl.  Add heavy cream and stir until just blended.  Set aside 2 cups of the batter.  Pour half the remaining batter in the springform pan.

Stir the cocoa and vegetable oil until smooth.  Whisk in the beer and almond extract.  Stirring constantly, slowly add the 2 cups of reserved batter.  Pour half the chocolate batter over the plain batter in the springform pan.  Then pour the remaining plain batter followed by the remaining chocolate batter.  Marbleize by drawing a knife through the batter in a zig zag pattern without disturbing the crust.

Bake in the 325 degree oven for 60-70 minutes until the center appears nearly set.  Turn oven off and prop door open with a wooden spoon and allow the cheesecake to cool completely.

Remove sides of the springform pan, separating it from the cheesecake with a knife if necessary and chill.