Cascade Oblique Black and White Coffee Stout Chocolate Cheesecake

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).



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


  • 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)


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



  • 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.


  • 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.


  • 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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