Beer is delicious. And especially when it’s from Alfa. Tasty to drink, but certainly also useful in the kitchen for cooking and baking. Alfa Edel Pils, Alfa Krachtig Dort, Alfa Oud Bruin and also our bock beers are perfect for culinary delights. For example, our Edel Pils was used in the dish below to prepare a delicious beer cheesecake. Perhaps not so obvious for everyone right away, but let yourself be surprised by the fresh taste this produces.

With thanks to Kevin van Veen #KEVDUCHEF from Maastricht.

Base:

• 200 grams of flour
• 1 beaten egg
• 125 grams unsalted butter (at room temperature)
• 60 grams white caster sugar

Cheesecake:

• 800 grams Philadelphia cream cheese
• 3 beaten eggs
• 120 grams white caster sugar
• 350 ml Alfa Edel Pils
• 5 sheets of gelatin
• 40 grams custard powder
• 2 lemons
• 1 tube yellow food coloring (available at supermarkets)

Topping:

• 200 grams unsalted butter
• 45 grams flour
• 250 ml whole milk
• 120 grams powdered sugar

1. Preheat the oven to 200°C (392°F) and grease the cake tin with butter.
2. Sift the flour and beat the egg for the base.
3. Mix all base ingredients together and knead into a firm dough.
4. Spread the dough across the bottom of the cake tin and prick holes in it with a fork.
5. Bake the base for 15 minutes and let it cool.
6. Now onto the beer cheesecake filling: soak the gelatin sheets in cold water for 5 minutes.
7. After 5 minutes, squeeze out the gelatin sheets and place them in a saucepan with 75 ml of water. Heat gently until the gelatin dissolves, but don’t let it boil. Add the beer and let it cool in the fridge.
8. Mix the Philadelphia with the beaten eggs and add the caster sugar.
9. Squeeze 1.5 lemons into the mixture. Cut the remaining half lemon into small pieces and add them too.
10. For the yellow effect, add an entire tube of food coloring and stir through.
11. Add the beer-gelatin mixture and fold in the custard powder.
12. Pour the mixture over the cooled base and bake for about 55 minutes.
13. For the topping, heat 250 ml of whole milk in a saucepan with the flour. Once it starts to boil, lower the heat and keep stirring continuously for about 5 minutes.
14. In a separate bowl, beat the butter with the powdered sugar.
15. Once the warm milk-flour mixture has cooled, combine it with the butter mixture and stir well.
16. Let the cheesecake cool completely. Once cooled, spread the topping over the cake like a foamy beer head.
17. Let the beer cheesecake set in the fridge for 4 hours.