Chocolate Stout Cheesecake Bars (Printable Version)

Chocolate stout cheesecake bars combine a pretzel crust and chocolate filling, finished with stout whipped cream on top.

# What You'll Need:

→ Crust

01 - 109 grams graham cracker crumbs
02 - 109 grams pretzel crumbs
03 - 50 grams light brown sugar
04 - 113 grams unsalted butter, melted

→ Filling

05 - 113 grams bittersweet chocolate, chopped
06 - 130 grams stout beer
07 - 454 grams cream cheese, at room temperature
08 - 100 grams granulated sugar
09 - 100 grams light brown sugar, packed
10 - 57 grams sour cream, at room temperature
11 - 28 grams unsweetened cocoa powder, sifted
12 - 2 large eggs, at room temperature
13 - 1 teaspoon vanilla extract
14 - 0.5 teaspoon instant espresso powder, optional
15 - 0.25 teaspoon fine sea salt

→ Topping

16 - 180 grams heavy whipping cream, cold
17 - 31 grams powdered sugar, sifted
18 - 55 grams stout

# Steps to Follow:

01 - Preheat the oven to 175°C. Line a 20x20 cm metal baking tin with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, blend graham cracker crumbs, pretzel crumbs, brown sugar, and melted butter until evenly moistened. Press the mixture firmly into the base of the tin using the bottom of a measuring cup. Bake for 10 minutes until fragrant, then cool on a wire rack.
03 - Reduce the oven to 165°C.
04 - In a small saucepan over medium heat, melt chopped chocolate and stout together, stirring constantly until smooth. Remove from heat and allow to cool to room temperature.
05 - In a large mixing bowl with paddle attachment, beat cream cheese, granulated sugar, and brown sugar on medium-high until very smooth and creamy, about 2 minutes, scraping down the bowl as needed.
06 - Add sour cream and sifted cocoa powder to the cream cheese mixture, beating until just combined.
07 - Add cooled chocolate-stout mixture and combine. Add eggs one at a time, mixing gently after each addition. Scrape down the sides of the bowl. Incorporate vanilla extract, espresso powder, and sea salt until just blended. Do not over-mix.
08 - Pour the batter onto the cooled crust and smooth the surface. Tap the pan firmly on the work surface a few times to eliminate air bubbles.
09 - Bake at 165°C for 35 minutes, until edges are set and the centre slightly wobbles. Turn off the oven, crack the door, and let the cheesecake rest for 10 minutes before transferring to a wire rack.
10 - Once at room temperature, cover and refrigerate the cheesecake for at least 6 hours, preferably overnight.
11 - In a mixing bowl with whisk attachment, whip cold cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar, combining on low. Scrape bowl, add stout, and whip until medium peaks form, 1-2 minutes. Transfer whipped cream to a piping bag with a star tip.
12 - Using parchment overhang, lift cheesecake from tin. Transfer to a cutting board and slice into bars with a sharp knife, wiping blade between cuts for clean edges. Pipe whipped cream rosettes onto each bar and dust with cocoa powder if desired. Serve immediately.

# Additional Notes:

01 - Ensure all dairy ingredients are fully at room temperature for a smooth, lump-free filling.
02 - Cheesecake bars can be made ahead and refrigerated for up to 4 days before decorating.
03 - For best results, freeze undecorated bars in an airtight container for up to 2 months; thaw overnight in the refrigerator before topping and serving.

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