Link to article
cheesecake

Course: Dessert | Beer Style: Quadrupel

No Judgment Here Goat Cheese and Raspberry Cheesecake with Beer Caramel and Fresh Berries

This goat cheese and raspberry cheesecake with beer caramel is as delicious as it is beautiful. The caramel topping is made with The Lost Abbey's Judgment Day and served with fresh berries and mint for a sweet and light finish.

Share Post

Prep Time: 30 minutes | Yield: 12

Ingredients

Crust
  • 1 cup all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup cold butter, cubed
  • 1 tsp pure vanilla extract
Filling
  • 375 milliliters (½ bottle) The Lost Abbey Judgment Day
  • 11/2 cups granulated sugar
  • 2 pounds chevre (goat cheese), room temperature
  • 5 eggs
  • 1/2 pint fresh raspberries
Caramel
  • 375 milliliters (½ bottle) Judgment Day
  • 1 cup granulated sugar
  • 2 Tbsp butter
Finishing Touches
  • Fresh berries, optional
  • Fresh mint, optional

Directions

  1. Preheat oven to 375°F.
  2. Make the crust: In a medium bowl, combine all the crust ingredients and work them with your hands until they come together to form a smooth and consistent dough.
  3. Press the dough into a 9-inch round baking dish, forming an even layer, and bake for 15 minutes. Crust should be a light golden brown. Set aside to cool.
  4. Make the filling: In a medium saucepan over medium heat, combine The Lost Abbey's Judgement Day quadrapel and sugar. Cook until a thick syrup has formed (10 to 12 minutes).
  5. In a bowl, combine the reduced beer and sugar mixture with the goat cheese and whisk until thoroughly combined. Add eggs and whisk until all the ingredients have come together. Gently fold in the raspberries with a spoon or spatula.
  6. Pour the filling onto the crust and set the baking pan into a larger baking dish. Carefully pour warm water into the larger dish to create a water bath that comes two-thirds of the way up the pan.
  7. Bake for one hour, or until a skewer or knife inserted into the middle of the cheesecake comes out clean. Refrigerate, uncovered, at least four hours, or preferably overnight.
  8. Make the caramel: In a small saucepan, combine the quadrapel and sugar and cook on medium to high. Once the mixture is reduced by at least three-quarters, stir in the butter until it dissolves completely. Remove the saucepan from the heat. The caramel may be served warm or cold.
  9. Serve wedges of cheesecake drizzled with the caramel, along with berries and mint, if desired.

Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on CraftBeer.com she can be found adding beer to just about everything she cooks.


Suggested Recipes

Link to article
Coq Au Brun Craft Beer

Entree

Coq Au Brun

Coq au vin is a delicious traditional French dish composed of braised chicken, lardons, mushrooms and, typically, earthy red Burgundy. All across France there are many variations on this recipe depending on the wine made in the region. In Alsace, crisp white wine is used; in the South an orange wine or rosé. For our uniquely American craft beer approach, this recipe has been adapted to bring out the fall notes of a brown ale. This recipe can be made richer by changing to a dubbel as well. Served over potatoes this dish is a perfect complement to a cold autumn night.

Read More
Link to article
Temptress Chocolate Cake

Dessert

Temptress Chocolate Cake

Bake this decadent chocolate cake using Lakewood Brewing Co.'s Temptress Imperial Milk Stout or your favorite milk stout.

Read More