1/2 cup white sugar
1 tsp vanilla
1/2 cup Guinness beer, reduced
1/2 tsp cinnamon
1/2 tsp nutmeg
Sesame buttercream icing:
1 cup butter
4 cups icing sugar
1 tsp vanilla
2 tbsp cream
1//4 cup ground white sesame
The night before you make the cheesecake reduce the beer. I bought a four-pack and reduced all four, but ended up only using half of it.
Empty the cans into a medium saucepan, cover and let it simmer at medium heat. If reducing all four, it should take about an hour to get the amount and taste you want. Let it cool in the frige before adding to the cheesecake batter.
Pre-heat the oven to 325 degrees celsius. Cream the cream cheese in a food processor, then add the sugar, vanilla, reduced beer and blend. Stop and scrape the edges to incorporate all of the ingredients. Lastly add the eggs so they are not over beaten.
Pour the batter into an 8 inch springform pan coated in butter and flour. Wrap the bottom of the pan in aluminum foil up to its rim. To create a water bath for the cheesecake, place the wrapped springform in a larger baking pan filled with water.
Bake for 1.5 hours, you'll know it's done when the cake doesn't jiggle in the middle when shaken. Let the cake remain in the oven for 30 minutes after it's turned off to set. Proceed to let it cool in the fridge.
For the icing, roast the sesame seeds at 150 degrees celsius for 20 minutes in the oven, then blend them until a paste forms.
In a bowl cream the butter and vanilla with a hand mixer. Add the sugar one cup at a time and mix each addition well, then blend in the sesame paste. Once all of the sugar has been added add the cream to give it a fluffy texture.