Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Non-alcoholic beer (Butternon brand if possible), room temperature: 1/2 cup
- Heavy cream: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: Gradually add the non-alcoholic beer and heavy cream to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- Step 4: Pour the cheesecake batter over the prepared graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still has a slight wobble.
- Step 6: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Keep the cheesecake refrigerated in an airtight container for up to 5 days for optimal freshness.
- A gentle 15-30 minute warm-up at room temperature enhances the beer's subtle flavors before serving.
- Garnish each slice with a dollop of whipped cream and a sprinkle of graham cracker crumbs for extra elegance.
- For a smoother batter and to prevent cracking, ensure all ingredients are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American