The combination of the citrus and cardamom tones in the Winema Wit match perfectly with the chocolate and orange flavors of this decadent cheese cake.
Supreme Chocolate Orange Cheesecake with Winema Wit Caramel Sauce
Yields: one 10 inch spring form pan
1 cup walnuts
1 cup pecans
¼ cup brown sugar
3 ounces butter
1 ½ pounds cream cheese, room temperature
2 tablespoons orange zest
1 can sweetened condensed milk
3 each eggs
12 ounces chocolate chips, dark
Method of production:
Heat the oven to 300 degrees
Finely chop the nuts and mix in brown sugar. Melt butter and combine into nut mixture. Lay the nut mixture on the bottom of the spring form pan. Chill.
Over a double boiler melt the chocolate. Keep warm. In a stand mixer, with a paddle attachment, add the cream cheese and orange zest. Whip until soft. Slowly add the sweetened condensed milk. Add the eggs one at a time. Slowly pour in the melted chocolate. When completely incorporated place in the prepared spring form pan. Smooth the top.
Place the cheese cake in a baking dish with at least two inch raised edges. Add cold water half way up the spring form pan. Place in oven and baking for an hour and a half or until done. Keep cheesecake in the spring form pan until completely chilled. Cut and serve with a drizzle of Winema Wit Caramel Sauce.
Winema Wit Caramel Sauce
2 cups castor sugar
¼ cup water
½ cup light corn syrup
1 tablespoon lemon juice
1 ½ cups Winema Wit Beer
Place the castor sugar, water, corn syrup and lemon juice in a tall sauce pot. Stir until combined. Over high heat bring mixture to a dark amber color. Carefully add the Winema Wit and stir. If the caramel seizes, stir over medium heat until the caramel is dissolved. Chill the caramel in the refrigerator, uncovered.