AuthorBiteSizedChicharon Beer Cheesecake is an adventurous dessert that pushes the boundaries of sweet and savory in the most delicious way. This creamy, velvety cheesecake is infused with the subtle malty notes of beer, adding depth and a hint of richness to the classic dessert. But the real magic happens on top—crunchy, salty chicharon bits are scattered over the cheesecake, bringing a crispy texture and bold, savory contrast to the smoothness below. A drizzle of golden honey ties it all together, adding just the right amount of sweetness to balance the flavors. The result? A cheesecake that’s surprising, indulgent, and irresistibly unique—a must-try for foodies who love to mix things up. Chicharon Beer Cheesecake is a daring dessert that celebrates bold contrasts, offering a perfect balance of creamy, crunchy, sweet, and savory in every bite. It’s a decadent treat that's sure to be the star of any gathering and a conversation starter for adventurous palates!
Beat the cream cheese with a hand mixer or stand mixer until smooth.
Add the sugar and continue mixing until the sugar dissolves.
Add the eggs one at a time, add vanilla extract, heavy cream and salt, and mix until well combined.
Add the flour, and mix until smooth.
Grease the cake pan with butter or oil and line it with parchment paper, extending it at least 2 inches above the top of the pan. Pour the cheesecake mixture into the prepared cake pan. Tap the pan, ensure there are no bubbles on top. Bake the cheesecake in a preheated 204°C/400°F until golden brown and burnt on top, about 40-50 minutes.
In a sauce pot over medium heat, heat the honey until it makes large bubbles and add the chicharon. Mix using wooden spoon.
Let it cool a bit and top on the cheesecake.
Ingredients
Directions
Beat the cream cheese with a hand mixer or stand mixer until smooth.
Add the sugar and continue mixing until the sugar dissolves.
Add the eggs one at a time, add vanilla extract, heavy cream and salt, and mix until well combined.
Add the flour, and mix until smooth.
Grease the cake pan with butter or oil and line it with parchment paper, extending it at least 2 inches above the top of the pan. Pour the cheesecake mixture into the prepared cake pan. Tap the pan, ensure there are no bubbles on top. Bake the cheesecake in a preheated 204°C/400°F until golden brown and burnt on top, about 40-50 minutes.
In a sauce pot over medium heat, heat the honey until it makes large bubbles and add the chicharon. Mix using wooden spoon.
Let it cool a bit and top on the cheesecake.
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