Ginger Beer Cheesecake with Spent Grain Crust
In the heat of summer, ice cream cones, ice pops, and sno-cones are must-haves for survival. But every once in awhile it's also nice to have a grown-up creamy and cool confection that demands the use of a fork.
Meet our sweet and spicy cheesecake made with fresh ginger and ginger infused beer. Plus, it's double the brewing fun by also packing spent grain (our favorite) into the crust. What more could we ask for? Maybe seconds.
WHAT YOU NEED FOR THE CRUST
- 1 1/2 cup Spent Grain Flour
- 3/4 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/3 cup sugar
WHAT YOU NEED FOR THE FILLING
WHAT YOU DO
- Make the crust: Combine spent grain flour with graham cracker crumbs, melted butter, and sugar until the mixture is cohesive.
- Press mixture into a 9-inch spring form pan evenly on the bottom and carefully up the sides. Refrigerate.
- Make the filling: In a small saucepan combine beer, 1/2 cup of the sugar, and grated ginger. Simmer gently until sugar dissolves, and then remove from heat. Pour your sugar syrup into a small bowl and allow to cool.
- Once your sugar syrup has cooled to room temperature, preheat your oven to 450 degrees and position a rack in the center of the oven. Cream together cream cheese and remaining 1/2 cup sugar in the bowl of a standing mixer until smooth. Add in vanilla, eggs, and cream to combine, making sure to periodically scrape the bowl thoroughly to ensure a smooth filling. Slowly add in your ginger syrup and mix well.
- Remove your crust from the refrigerator and place it on a baking sheet. Pour your filling into the crust and bake the cheesecake for 10 minutes. Then lower your oven temperature to 300 degrees and continue to bake for 30 minutes. Remove when there still is a very, very slight jiggle to the center of the cheesecake, which may take more or less time depending on your oven. Cool completely before removing the spring form pan, and for best results, refrigerate for at least three hours before serving.