Lemon Glazed Cheesecake, from Creative Culinary
Blogger Jonathan Moxey pours Sorachi Ace at Tapped Craft Beer’s Beer & Dessert Pairing
Ever since we started up Tapped Craft Beer Events last January, I’ve been dying for a client to request a beer & dessert pairing event! Finally, this past week I got my wish when we hosted a super fun and educational pairing of 5 beers & desserts for The Williams Club and The Columbia University Club of New York.
I wanted to ensure that we showcased a wide variety of beer styles and dessert types, particularly because our audience was mostly new to craft beer, and having at least one easier-drinking option is ideal. Also, beers in the Brown Ale, Porter & Stout families and desserts in the caramel, nut and chocolate vein are the perfect go-tos, but what some other flavor profiles to keep things interesting and unexpected?
As I thought back to a couple of our beer & cheese pairings for another Williams Club event last year, the idea struck me — Brooklyn Brewery Sorachi Ace and cheesecake! Perfect! To make it extra special, I knew that I wanted to add a lemon spin to the cheesecake.
Since I couldn’t find a bakery that made lemon cheesecake, I whipped up some homemade lemon glaze, using the following super-easy recipe from Creative Culinary. I added it to a nice store-bought cheesecake, but the link above also includes an accompanying cheesecake recipe.
- 1/2 cup sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 1/2 cup water (I substituted 1/2 cup Limoncello for the water but it’s optional. I also ended up adding just a touch of lemon paste color. )
- 2 tablespoons lemon juice
- Make glaze by combining sugar and cornstarch, blending in water and lemon juice until smooth. Bring to a boil, stirring constantly, until thickened. Cook 3 minutes. Chill until cool but not set.
- Spread top of cheesecake with lemon glaze. Chill several hours or overnight. Can also be frozen.
One guest commented, “All of the pairings were great, but this one really sings!” It was also the favorite of our event host, Jonathan Moxey.
The acidity and dryness of the beer, due to the champagne yeast and zestiness of the Sorachi Ace hop, cuts (“razor-sharp,” as Jonathan put it) through the rich creaminess of the cheesecake, cleansing your palate and readying it for the next bite. Additionally, the lemon glaze complements the lemon flavor and aroma of the unique Sorachi Ace hop.
And one Brooklyn Brewery beer wasn’t enough for us — the last dessert we served was a beer ice cream float using Black Chocolate Stout and vanilla ice cream. It was a HUGE hit!