Cooking With Beer – Founders Raspberry Ale Cheesecake

(Courtesy Founders Brewing)

Festive foods take on new meaning when made with serious craft beer. And who doesn’t like cheesecake and beer?

This Raspberry Poppyseed Cheesecake recipe comes our way from Justin Golinski Culinary Director at Founders Brewing in Grand Rapids, Michigan. And it uses the brewery’s award-winning Rubeus, a 5.7 % ABV Raspberry Ale that’s the perfect blend of sweet, tart and refreshing, as well as being conveniently available year-round.

The best part? There’s a bit leftover in the can for you to drink while you’re baking it at home.

There’s a few things you’ll need on hand before you jump into this recipe: patience, a 10-12″ springform pan, a stand mixer and some fresh raspberries to garnish the cheesecake with.

So let’s do this!

Rubaeus Raspberry Poppyseed Cheesecake

Ingredients for the crust

• 2 cups of graham cracker crumbs
• .5 cup of packed brown sugar
• 3/4 cup of coconut oil or softened unsalted butter

Ingredients for the batter

• 1.5lbs cream cheese brought to room temperature
• 5 large eggs brought to room temperature
• 1.5 cups packed brown sugar
• 1 tablespoon of pure vanilla extract
• 1.5 tablespoons of poppyseeds
• 4 fl. oz. of Rubaeus (find it locally using our beer finder)

Ingredients for the glaze

• 1 cup of your favorite raspberry jam or preserves
• 4 fl. oz. Rubaeus

Instructions

1. Preheat your oven to 400°F.
2. Combine the ingredients for the crust, and press evenly into a greased springform pan.
3. Bake until slightly aromatic, approximately 10-15 minutes.
4. In the meantime, use your stand mixer to begin combining the ingredients for the batter, holding off on the eggs. Mix until everything is consistently mixed.
5. Ready for the eggs? Take it easy, and add them one at a time. Make sure you incorporate each one fully, before adding the next one.
6. Pull that crust out!
7. Drop the oven temperature to 350°F.
8. Pour your batter into the springform pan (on top of your crust) and place it on a cookie sheet. This ensures that if the cheesecake expands too much, it won’t make a mess of your oven. And expand it will.
9. Put that baby in the oven. As ovens and temperatures vary, keep an eye on it. Should go for about 30-45 minutes, or until the cake has risen and forms a slight golden brown hue.
10. While you wait: combine the ingredients for the glaze in a saucepan, and bring to a slight simmer on the stovetop.
11. Allow the cheesecake to cool down gradually (this will help it set without cracking). When the top is firm to the touch, add the glaze, and throw it back in the fridge or freezer to set.
12. Slice it up and garnish with fresh raspberries, whipped cream and poppy seeds.
13. Using your fork or fingers, destroy the beautiful cheesecake you’ve just created.

###

Want more beer recipes?

We’ve got them…

SIERRA NEVADA CHICKEN POT PIE

LAGUNITAS UNREFINED SHUGGA’ BREAD PUDDING

OKTOBERFEST BEER CHEESE PRETZEL SKILLET

OSKAR BLUES CITRUS-CHILI WINGS

DALE’S PALE ALE STUFFED PIZZA BREAD

GUINNESS BEEF STEW