Dark Chocolate and Redskin Cheesecake

PashRashRedskinCheesecakeIf there was ever a beer made specifically, especially, just for me, it might just be Ogden Nash’s Pash Rash Imperial Redskins Stout by Moon Dog. I’m a bit of dark beer fiend and raspberry in beer, or anything for that matter, gets an immediate check in the box.

The beer has a distinct Redskin aroma that powers ahead of the usual roasty, chocolate aromas stouts are known for. This is in contrast to its flavour profile where the (thousands of) Redskin lollies only brush the palate for but a moment. It’s a dark chocolate lovers dream with an earthy cocoa vigour; A grown up beer yet playful, childish and alluring with its throwback to yesteryear in its Redskin touch.

With this beer in mind, even before I had tasted it, I wanted to create some form of stouty, Redskin dessert. Initially I wanted to capture its essence by utilising the beer somehow in the recipe. Though, not being a fan of throwing in beer for the sake of it, and deciding I could capture the essence of the beer without adding any beer, I decided on a Dark Chocolate and Redskin Cheesecake.


The results: Fan-bloody-tastic! Even if I do say so myself. It was rich, intensely chocolate, with only a hint of the Redskin and raspberry flavours until hitting that top layer of jelly. Quietly impressed with myself to be honest. If you’re after a special occasion cake, or something to impress for dessert, it’s yum! Food-inspired-beer-inspired food at its best!

What you need:

For the biscuit base:

1 x 250g packet Arnott’s Choc Ripple biscuits

2 tablespoons Dutch processed cocoa, sifted

2 tablespoons unsalted butter, melted

For the chocolate, raspberry, Redskin centre:

1/3 cup water

5 teaspoons powdered gelatine

1/3 cup water, extra

60g Redskin lollies

500g cream cheese, softened

½ cup icing sugar

200g dark chocolate, melted

100g block Lindt Raspberry Intense Dark Chocolate, melted

1 ½ cups cream, whipped

For the Redskin jelly top:

200g Redskin lollies

2 cups (500ml) water

1 x 85g packet Aeroplane Create a Jelly

1 teaspoon powdered gelatine


What to do:

For the biscuit base:

1.    Place biscuits in a food processor and process until a fine crumb. Add cocoa and melted butter and mix well to combine.

2.    Press into a greased 22cm round spring-form pan. Refrigerate and allow to set before adding cheesecake layer.

For the chocolate, raspberry, Redskin centre:

1.    Place water in a bowl and sprinkle over gelatine. Stand for 1 minute before microwaving on High for 20-40 seconds or until gelatine dissolves. Set aside for 15 minutes to cool.

2.    Melt 6 Redskin lollies in the additional 1/3 cup water. Allow to cool slightly.

3.    Beat cream cheese, sugar and Redskin mixture until smooth. Fold in melted chocolate.

4.    Stir in the cooled gelatine and then fold in the whipped cream.

5.    Pour over the biscuit base, smoothing over the top with a spatula. Refrigerate for 6-8 hours to set before adding Redskin jelly layer.


For the Redskin jelly top:

1.    Place the Redskin lollies into a saucepan with the water, bring to a simmer and stir until Redskins have completely melted.

2.    Empty crystals and powdered gelatine into a bowl. Add Redskin mixture and stir well until crystals have dissolved.

3.    Allow to cool slightly before pouring over cheesecake layer.

4. Refrigerate for 4 hours or until set. Decorate to your heart’s content, slice and serve.


2 responses to “Dark Chocolate and Redskin Cheesecake

  1. Pingback: The Six-Pack – November 13, 2015 | BEER IS YOUR FRIEND

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