Making a cheesecake from scratch is nothing short of a form of art. It also provides an unexpected way to showcase local ingredients. This recipe showcases a local craft beer from Cascade Brewing Barrel House and marionberries (a type of blackberries created at Oregon State University).

Ingredients

Crust

• Vegetable Shortening                                                                                                    ½ ounce (15 g)
• Oreo Cookies, whole                                                                                                      8 ounces (225 g)
• Whole Butter, room temperature                                                                               2 ounces (60 g)

Filling

• Cream Cheese                                                                                                                  24 ounces (680 g)
• Sugar, demerara                                                                                                              4 ounces (115 g)
• Whole Eggs                                                                                                                       3 each
• Semi-sweet Chocolate                                                                                                    4 ounces (115 g)
• Heavy Cream                                                                                                                    1 ounce (30 g)
• Sour Cream                                                                                                                       8 ounces (225 g)
• Cascade Oblique Black and White Coffee Stout                                                         6 ounces (170 g)
• Vanilla Extract                                                                                                                  ¼ ounce (7 g)

Coulis

• Marionberries                                                                                                                  8 ounces (225 g)
• Water                                                                                                                                2 ounces (60 g)
• Sugar, granulated                                                                                                            1 ounce (30 g)

Method

Crust

• Preheat oven to 275 F (135 C).
• Evenly apply vegetable shortening in a 10 inch (25 cm) springform pan, covering inner sides and bottom.
• Place Oreos into food processor and pulse until cookies are crumb consistency.
• Pour crumb mixture into bottom of springform pan.
• Using your hand, press the crumb mixture evenly into bottom of spring- pan.
• Place finished crumb base into oven and bake for 10 minutes.
• Remove crust and refrigerate until needed.

Cheesecake

• In a mixer, combine cream cheese and sugar, then mix on medium speed until it is light and fluffy.
• Using a rubber spatula, scrape sides of mixing bowl to ensure even mixture.
• Add eggs one at a time and mix until they are incorporated.
• Combine heavy cream and chocolate in a microwave-safe bowl, and heat for about 20 seconds.
• Stir chocolate mixture and continue heating until completely melted.
• Add melted chocolate, sour cream, stout and vanilla extract to cream cheese mix.
• Continue to mix until fully incorporated and mixture is smooth.
• Using a rubber spatula, scrape sides of the mixing bowl to ensure even mixture.
• Remove springform pan from refrigerator and pour mixture on top of crust.
• Smooth out mixture with a rubber spatula.
• Place springform pan into a larger, deeper pan and place into the middle rack of the oven.
• Carefully add boiling water to the larger pan, halfway up the side of the springform pan, creating a water bath.
• Cook the cheesecake at 275 F (165 C) for 70 minutes.
• After 70 minutes, open the oven door to make sure sides are setting.
• Leaving cheesecake in the oven, close oven door and turn off oven.
• Allow cheesecake to continue to sit in the warm oven for an additional 60 minutes.
• Remove from oven and then from water bath.
• Place cooked cheesecake on a cooling rack and let cool for one hour.
• After one hour, place cheesecake into refrigerator overnight for it to completely set firm.

Coulis

• In a saucepan, combine marionberries, water and sugar. Bring to a boil.
• Reduce heat and simmer for 5 minutes or until thickened.
• Remove from heat and place into blender.
• Blend contents with an emersion blender.
• Pass liquid through a sieve and reserve for plating.

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Questions?

If you have any questions about this recipe, contact me at rpeterson@airculinaire.com. For questions about in-flight catering, contact weborders@airculinaire.com.