Peanut Butter Shake Cheesecake

Best paired with Peanut Butter Shake
Yeild: 1 10″ cake


B A T T E R  I N G R E D I E N T S
  • 500g cream cheese
  • 200mL 35% cream
  • 3 eggs, beaten
  • 1 cup granulated sugar
  • 1L Peanut Butter Shake Stout
C R U S T  I N G R E D I E N T S
  • 2 ½ cups of graham crumbs
  • ½ cup melted butter
  • ½ granulated sugar
  • 1/2 pint blueberries
  • 1/8 cup water
  • 1/8 cup granulated sugar


  1. Preheat oven to 325°F.
  2. In a mixing bowl, stir graham crumbs and ½ cup of sugar until combined. Fold in melted butter until mixture is smooth.
  3. In a medium sauce pot, reduce beer by 90% on medium-low heat making a syrup reduction. Let cool.
  4. Beat eggs, 1 cup sugar and cream. Add cream cheese and beer syrup reduction. Blend until smooth.
  5. In a 10” spring form pan, pat down graham crumb mixture evenly. Pour batter into pan.
  6. Place cake on a baking sheet next to a small pot of water to keep the humidity level in the oven high.
  7. Bake for 1.5 hours, or until firm. Let cool for 2 hours.
  8. In a sauce pan, simmer blueberries and water until blueberries begin to burst. Turn off heat. Stir in 1/8 cup sugar.
  9. Drizzle compote on top of cake.