I need your help.
I’m somewhere around halfway done with this cookbook, and I need some feedback. I have about 50 recipes ready to go, but they have never been cooked outside of my kitchen.
I want to know if they work for you, if you like them (or didn’t), if the directions make sense. This part is important to me, it increases the chances that we can catch some of the flaws, some of the directions that may be misleading, or some factor I might have overlooked.
This book means so much to me, and the recipes working for as many people as possible is a high priority.
And I can’t do this on my own. If you are willing to make one (or more) of the Top Secret recipes I have in the works, keep it secret until the book goes to print, and give me your honest opinion, I need that.
If you’re at all interested, Please, check out my Book Page for more info. Please.
Stout Soaked Cherry Cheesecake with Pretzel Crust
- 8 oz sweetened dried cherries about 1 ½ cups
- 2 cups stout
- 3 cups mini pretzels twists lightly crushed (about 1 ½ cups once processed)
- 2 tbs brown sugar
- ½ cup melted butter
- 24 ounces cream cheese
- ½ cup sour cream
- pinch salt
- 2 tbs flour
- 1 ½ cups granulated sugar
- 2 eggs
- ½ tsp vanilla
- Place dried cherries in a bowl or tall glass. Pour stout over cherries until fully submerged. Allow to sit at room temperature for 1 to 2 hours. Drain, reserving ¼ cup of the soaking liquid.
- Preheat oven to 400.
- In a food processor, add the pretzels and brown sugar, process until only crumbs remain, about 3 to 5 minutes. Slowly add the melted butter while the processor is running. Pour into the bottom of a 9 X 13 inch baking pan. Use the flat bottom of a heavy glass, measuring cup or mug to press the crust really well into a flat even layer.
- In the bowl of a stand mixer, add the cream cheese, beat on high until creamy, about 3 minutes. Add the sour cream and beat until well combined. Add the salt, flour and sugar, mix until well incorporated. Add the eggs and vanilla, one at a time, mixing well between additions. Add ¼ of the stout used to soak the cherries, mixing until just incorporated. Stir in the cherries.
- Pour cream cheese mixture over the crust, smooth out into an even layer.
- Place in the oven and reduce oven temp to 350. Bake at 350 for 28-32 minutes or until the cheesecake has puffed slightly and center no longer jiggles when you shake the rack it sits on. Don’t over bake, it will firm up once it chills. Remove from oven (allow to stand at room temp until slightly cooled, about 10 minutes) refrigerate until chilled and set, at least 4 hours and up to 24. Cut into squares for serving