I need your help.
I’m somewhere around halfway done with this cookbook, and I need some feedback. I have about 50 recipes ready to go, but they have never been cooked outside of my kitchen.
I want to know if they work for you, if you like them (or didn’t), if the directions make sense. This part is important to me, it increases the chances that we can catch some of the flaws, some of the directions that may be misleading, or some factor I might have overlooked.
This book means so much to me, and the recipes working for as many people as possible is a high priority.
And I can’t do this on my own. If you are willing to make one (or more) of the Top Secret recipes I have in the works, keep it secret until the book goes to print, and give me your honest opinion, I need that.
If you’re at all interested, Please, check out my Book Page for more info. Please.
Ingredients
- 8oz sweetened dried cherries (about 1 ½ cups)
- 2 cups stout
- 3 cups mini pretzels twists, lightly crushed (about 1 ½ cups once processed)
- 2 tbs brown sugar
- ½ cup melted butter
- 24 ounces cream cheese
- ½ cup sour cream
- pinch salt
- 2 tbs flour
- 1 ½ cups granulated sugar
- 2 eggs
- ½ tsp vanilla
Directions
- Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged. Allow to sit at room temperature for 1 to 2 hours. Drain, reserving ¼ cup of the soaking liquid.
- Preheat oven to 400.
- In a food processor, add the pretzels and brown sugar, process until only crumbs remain, about 3 to 5 minutes. Slowly add the melted butter while the processor is running. Pour into the bottom of a 9 X 13 inch baking pan. Use the flat bottom of a heavy glass, measuring cup or mug to press the crust really well into a flat even layer.
- In the bowl of a stand mixer, add the cream cheese, beat on high until creamy, about 3 minutes. Add the sour cream and beat until well combined. Add the salt, flour and sugar, mix until well incorporated. Add the eggs and vanilla, one at a time, mixing well between additions. Add ¼ of the stout used to soak the cherries, mixing until just incorporated. Stir in the cherries.
- Pour cream cheese mixture over the crust, smooth out into an even layer.
- Place in the oven and reduce oven temp to 350. Bake at 350 for 28-32 minutes or until the cheesecake has puffed slightly and center no longer jiggles when you shake the rack it sits on. Don’t over bake, it will firm up once it chills. Remove from oven (allow to stand at room temp until slightly cooled, about 10 minutes) refrigerate until chilled and set, at least 4 hours and up to 24. Cut into squares for serving
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Wow I can’t believe you’re still blogging – the pressure is on to get the book done and 50 down, 50 to go….my hat’s off to you! I love the looks of this cheesecake. Cherries go so well with cheesecake….or booze 🙂
I know, I keep feeling like It’s too much, especially with all the other things in my life, but somehow I’ve found a way to get things done. It may be different towards the end, we’ll see!
Pretzel crusts on cheesecake is one of my favorites. And I will try to check out your book page later! For now I must go be a lab nerd!
Soak anything in booze and I’m game. No, I’m not an alcy haha 🙂
Love the idea of a pretzel crust! And I’m not sure I’d be able to stay away from the beer soaked cherries 😛
I am totally down to try one (or more) of your recipes. I’ve also got a beer-loving boyfriend who would be thrilled to taste test! You’ll be getting an e-mail from me soon 🙂
This sounds divine. What stout did you use, out of curiosity?
I used the last of a Rogue Chocolate Stout that I was using for another recipe. The only good things about making a million recipes a day is that I can use an open bottle for more than dish.
I knew I’d love this post from the title alone! I’m so happy to hear you’re half way through your book; I can’t wait to get my hands on it!!!
Congrats on making it so far through the book. That was fast! I’ll definitely be checking out your book page 🙂
My husband’s two favorite: beer and cheesecake. Love this.
This is a weird coincidence! I am making your BBQ pulled pork recipe as we speak & made the cheesecake bars for desert with the leftover porter!
Fabulous! Can I come over for dinner? 😉
Good luck with the rest of the book! Totally love these–sweet & salty is my favorite combination.
Cheesecaek + beer? I am in!
Cheesecaek + beer? I am in!
This recipe makes perfect sense to me. Cheesecake, pretzels, and beer. Perfection!
Me! I want to help! I want to test lots of recipes! Any day I get to go buy craft beer is a good day for me.
after hosting a new year’s brunch, i have so much beer and pretzels in my house – can’t wait to make.
Oh wow…this crust..these bars…I am just in heaven. I want like a whole pan to go with wine..is that weird?
Thought of your blog when I saw the competition for Food 52 this week:
http://food52.com/contests/325_your_best_recipe_with_beer
Thanks! Where would I even begin 😉
If you’re looking for any more help – please do let me know. I’d love to do some recipe testing! 🙂
Yum! Did someone say stout-soaked? For the love… I need these asap!
cheesecake and beer? Im in! this sounds like heaven!
This looks great! Love the photo 🙂
Amazing recipe! I used a Ballast Point Black Marlin Porter & by mistake bought cranberries that were cherry flavored. However they worked perfectly (thinking of experimenting with blueberries next).
Topped with some chopped up pretzels, fruit & chocolate. They were a huge hit!
That sounds fabulous! I love Ballast point, great brewery.