ReGrained's Honey Cinnamon IPA Cheesecake

by ReGrained Staff December 13, 2018

ReGrained's Honey Cinnamon IPA Cheesecake

 

You know and love it as your go-to midday snack, but we’re reimagining our best-selling bar, the Honey Cinnamon IPA, as the primary ingredient in your new favorite holiday dessert: ReGrained’s Honey Cinnamon IPA Cheesecake. With the genius of ReGrained's Chef Phil behind this recipe, your guests will be back for seconds.

The honey & cinnamon profile of our Immunity Bar is the ideal base ingredient for a holiday dessert. The organic cinnamon and rosehips release a festive aroma as they bake. This is coupled with a touch of Manuka honey which, beyond adding a unique sweetness, eliminates the need to add any more sugar to the crust. 

Prefer a different flavor of ReGrained bar? Use Chocolate Coffee Stout bars for a richer cheesecake crust! If you’re really feeling crazy, substitute Blueberry Sunflower Saison bars and use the crust recipe as a berry cobbler topping. Get creative and let us know your favorite pairings!

 

Honey Cinnamon IPA Cheesecake Crust

 

6 ReGrained Honey Cinnamon IPA bars

2 cups all-purpose flour

¾ cup melted butter (1 ½ sticks), lukewarm

 

Preheat oven to 350F

1) In a food processor, finely pulse ReGrained bars with all-purpose flour. Move into a small bowl.

2) Add all the lukewarm melted butter to bowl and combine with your hands. It will start to look like shortbread cookie dough.

3) Line a pie pan with parchment paper. Add mix to the base of the lined pan and flatten with your hands. Adjust the crust thickness to your liking, leaving out some of the mix if need be. To better flatten your crust, use a pie pan of the same size to push down on the crust.

4) Bake your cheesecake crust for 20 minutes

5) While your crust is baking, mix your cheesecake batter.

 

Cheesecake Batter

 

8 oz cream cheese

2/3 cup white sugar

8 oz Mascarpone

¼ cup all-purpose flour

2 eggs + 1 extra yolk

1 vanilla bean

4 oz crème fraiche

Salt to taste

 

Preheat oven to 300F.

1) In a stand mixer, gently cream the cream cheese and sugar. Note: Throughout the mixing process, the mixing speed should not go any higher than speed 2.

2) Add Mascarpone, AP flour, eggs, vanilla bean, crème fraiche and salt one at a time; scraping the sides and bottom of the mixing bowl with each ingredient addition.

3) Once your cheesecake crust is completely cool (chilled, if possible), add your cheesecake batter and bake at 300F for 40 minutes. Internal temperature should be around 155F when finished.

 

Enjoy! We wish you a happy holiday season!




ReGrained Staff
ReGrained Staff

Author

From the food-waste-fighting noggins of your friends at ReGrained!


Leave a comment

Comments will be approved before showing up.


Also in ReGrained Presents: The UpCyclist

Chef Alison’s 26 Tips to Reduce Your Food Waste
Chef Alison’s 26 Tips to Reduce Your Food Waste

by ReGrained Staff June 29, 2019

I’ve compiled a list of tips that anyone can apply today. Pick one or two at a time, baby steps. Start perhaps with #17, #18, and #4 - or wherever you like, just start!
How Should We Value Our Planet’s Atmosphere? An Introduction to Personal Carbon Offsetting
How Should We Value Our Planet’s Atmosphere? An Introduction to Personal Carbon Offsetting

by Dan Kurzrock June 24, 2019

Our atmosphere is undoubtedly our most important public good, but it is not being adequately protected. To limit climate warming to the critical threshold, we need to reduce worldwide GHG emissions by half over the next decade and to near net-zero emissions by midcentury. This is a complex problem that will require a cocktail of solutions. One ingredient to the solution is a voluntary contribution mechanism called carbon offsetting. Here's how it works. 
6 Tips for an Earth-Friendly Picnic
6 Tips for an Earth-Friendly Picnic

by ReGrained Staff April 26, 2019

Spring has finally sprung! The combination of great weather and Earth Week warrants a picnic, wherever you are!