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Guinness Cheesecake

A community recipe by

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I wanted to make a Guinness cheesecake but all the recipes had Guinness and chocolate or some other ingredient and not just the Guinness on it's own. So in November I made this really nice recipe. It is easy to do and you can have it on it's own or with Vanilla or Guinness ice cream or my own invention Guinness Cream. It is very nice and once set, you can start to eat it.


Serves: 8

  • 250 grams hobnobs (crushed)
  • 50 grams butter (melted)
  • 300 millilitres double cream (whipped)
  • 300 grams soft cream cheese
  • 240 millilitres Guinness reduced
  • 3 leaves gelatine
  • 7 heaped tablespoons icing sugar
  • 240 millilitres Guinness
  • 200 millilitres double cream
  • 50 grams soft brown sugar


Guinness Cheesecake is a community recipe submitted by Brybaz and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Line a 20cm push bottom cake tin with greaseproof paper.
  2. Melt butter and mix with crushed Hobnobs (or digestives) for the biscuit base and put in fridge until cold. Put the gelatine leaves into cold water for about 10 mins.
  3. Heat the Guinness but don’t boil until it is reduced to about 100ml or 150ml depending on your taste and add the gelatine leaves until dissolved and let cool but not set.
  4. In the mean time, whip up the double cream until firm then add the soft cream cheese and mix together. Then add the Guinness and gelatine and whisk until mixed together but on a slowest speed or it will splash everywhere. Add the icing sugar one at a time and whisk into the mix until all used.
  5. Pour into the tin and put into the fridge until set.
  6. To make the Guinness Cream: Heat the Guinness until reduced (about 75ml to 100ml) take of heat and stir in the brown sugar before it cools.
  7. When Guinness is cool add the cream and whisk until fairly firm but don’t over whisk or the cream will split. You can put it in a piping bag or just leave to add when you want it.

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