Rubaeus Raspberry Poppyseed Cheesecake Recipe
What’s better than cheesecake and beer? Not much, if you ask us. Inspired by this love affair, our head chef created a recipe that incorporates both of these things into one, magical masterpiece. Our raspberry ale, Rubaeus, takes the (cheese)cake as the star of this dessert. The best part? There is a little bit leftover in the can for you to drink when you’re recreating it at home.
There’s a few things you’ll need on hand before you jump into this recipe: patience, a 10-12″ springform pan, a stand mixer and some fresh raspberries to garnish with. Got it? Good! Let’s go.
Ingredients for the crust:
- 2 cups of graham cracker crumbs
- .5 cup of packed brown sugar
- 3/4 cup of coconut oil or softened unsalted butter
Ingredients for the batter:
- 1.5lbs cream cheese brought to room temperature
- 5 large eggs brought to room temperature
- 1.5 cups packed brown sugar
- 1 tablespoon of pure vanilla extract
- 1.5 tablespoons of poppyseeds
- 4 fl. oz. of Rubaeus (find it locally using our beer finder)
Ingredients for the glaze
- 1 cup of your favorite raspberry jam or preserves
- 4 fl. oz. Rubaeus
- Preheat your oven to 400°F.
- Combine the ingredients for the crust, and press evenly into a greased springform pan.
- Bake until slightly aromatic, approximately 10-15 minutes.
- In the meantime, use your stand mixer to begin combining the ingredients for the batter, holding off on the eggs. Mix until everything is consistently mixed.
- Ready for the eggs? Take it easy, and add them one at a time. Make sure you incorporate each one fully, before adding the next one.
- Pull that crust out!
- Drop the oven temperature to 350°F.
- Pour your batter into the springform pan (on top of your crust) and place it on a cookie sheet. This ensures that if the cheesecake expands too much, it won’t make a mess of your oven. And expand it will.
- Put that baby in the oven. As ovens and temperatures vary, keep an eye on it. Should go for about 30-45 minutes, or until the cake has risen and forms a slight golden brown hue.
- While you wait: combine the ingredients for the glaze in a saucepan, and bring to a slight simmer on the stovetop.
- Allow the cheesecake to cool down gradually (this will help it set without cracking). When the top is firm to the touch, add the glaze, and throw it back in the fridge or freezer to set.
- Slice it up and garnish with fresh raspberries, whipped cream and poppy seeds.
- Using your fork or fingers, destroy the beautiful cheesecake you’ve just created.
Should you whip up one of these tasty treats, be sure to share photos with us on Facebook, Instagram or Twitter.
See other recipes we’ve previously shared: