Cooking with Sun King Recipe Finalist: Wee Mac N' Cheese(cake)

Wednesday, April 17, 2013

If you love cheesecake, then this is one recipe that you want to add to cheesecake recipe collection. Round One: Cooking with Sun King Recipe Finalist, Holly Martin made a Wee Mac N’ Cheese(cake). This is a nice twist to a classic cheesecake recipe – tangy and sweet, with a velvety smooth and rich texture, topped with chocolate.

Stay tuned…we will be announcing our next Grilling with Sun King Cooking Contest soon!

Wee Mac N' Cheese(cake)

Wee Mac N’ Cheese(cake)


3/4 cup Graham Crackers, finely crushed
1 cup Pretzels, finely crushed
2 tablespoons brown sugar
3 tablespoons butter, melted


3 8 ounces packages of Cream Cheese
1 1/4 cup sugar
3 eggs
1/2 cup sour cream
1 cup Wee Mac Scottish Ale
2 teaspoons pure vanilla extract
2 tablespoons flour


7 ounces Chocolate Chips
1 cup Wee Mac Scottish Ale

Preheat oven 350 degrees.

In mixing bowl, combine crust ingredients with a fork until evenly moistened. Light coat the bottom and side of an 8-inch springform pan with butter.

Pour the crumbs into the pan and using the bottom of a measuring cup or the smooth bottom of a pint glass, press the crumbs down into the base.

For the Filling:
In the bowl of an electric mixer, beat the cream cheese and sugar on low speed for 1 minute until smooth and free of any lumps and creamy. Add the eggs, one at a time, and continue to beat slowly until combine. Add sour cream, Wee Mac, and vanilla. Periodically scrape down the sides of the bowl and the beaters. Add flour, the batter should be well-mixed but not overeaten. Transfer to the oven, and add a casserole dish of water in the oven a rack below the cheesecake. Bake for 40-50 minutes. The cheesecake should still jiggle, so be careful not to overcook.

For the Topping:
Add chocolate chips to a double boiler (or a metal mixing bowl on top of a sauce pan with simmering water), once the chocolate begins to melt, add Wee Mac and mix until all chocolate is melted and sauce is smooth. Top the cheesecake with the Wee Mac Topping and back for an additional 8 minutes. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

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