Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce

Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce



Ingredients
For the Crust:
3 cups mini pretzel twists
1 tbs brown sugar
1 tbs flour
4 tbs melted butter
For the Cheesecake:
3 oz (about ½ cup) dark chocolate (60%)
1/3 cup Chocolate Stout
8 wt oz cream cheese, softened
2/3 cup sugar
1 egg
1 tbs flour
3 tbs cocoa powder
1/2 tsp salt
1 tsp espresso powder
For the Sauce:
1 cup sugar
2 tbs light corn syrup
½ cup stout
3 tbs butter, cut into cubes
1/2 tsp vanilla extract
2 tsp sea salt

Directions
Preheat oven to 350.
In a food processor add the pretzels, flour and brown sugar. Process until just crumbs. While the food processor is running, slowly add the melted butter until well combined.
Add about 1 tablespoon of crust to each wells of a mini cheesecake pan that has been sprayed with cooking spray (if you don’t have a mini cheesecake pan, use muffin tins or mini muffin tins lined with cupcake papers). Press the crust firmly until compacted.


next instruction : www.thebeeroness.com

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