Mad Marble Stout Cheesecake
Ingredients:
Crust
3/4-cup graham cracker crumbs
1/2 cup finely chopped pecans
1/8 cup white sugar
1/8 cup firmly packed light brown sugar
1/4 cup unsalted butter (1/2 stick), melted and cooked
Filling
1-cup semisweet chocolate pieces
4 ounces milk
1 - 2 Tablespoons espresso
3 eggs separated
6 ounces Alaskan Stout (1/2 bottle)
2/3 cup sugar
2 teaspoons vanilla (preferably from Madagascar)
2 packets unflavored gelatin
1 lb. cream cheese, room temperature
1 cup whipping cream
Instructions:
To make crust combine cracker crumbs, nuts, sugar, butter in a medium bowl. Mix thoroughly. Press mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Bake 7 - 9 minutes at 325. Cool and chill for at least one hour before filling.For filling, melt chocolate pieces with 1/2 the beer and the espresso in a saucepan over very low heat. Remove from heat and cool.Beat yolks and remaining Alaskan Stout together in glass bowl over double boiler. Add 1/2-cup sugar; stir over simmering water for 5 minutes. Remove from heat; stir in vanilla and gelatin that has been softened in milk. Chill in refrigerator, stirring frequently.Cream the cream cheese in large bowl and gradually blend in the gelatin mixture. Whip the cream in small bowl. In a separate bowl, beat egg whites until stiff and gradually add the remaining sugar, beating until very stiff. Fold into the gelatin mixture and then fold in the whipped cream.Add chocolate mixture to 1/3 of the cream cheese mixture in yet another bowl. Alternate pouring white and chocolate mixtures into the prepared crust. Lightly swirl with a knife to marbleize. Chill several hours or overnight until firm. Remove from springform pan and serve with glasses of Alaskan Stout.