RECIPE:The‘Tetley’s Cheesecake’

With us all having to spend more time indoors, many are turning to home baking. Why not try this Tetley’s Original ale cheesecake, made with a pint of Tetley’s Original, from the head chef at the Tetley in Leeds?

The Tetley ‘Tetley’s Cheesecake’, 2019. Courtesy of The Tetley. Photo by AB Gray Photography



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125G digestive biscuits

50g melted butter

20ml Tetley’s Original


180g soft cheese

90g double cream

2 leaf of gelatine

30g icing sugar

One pint of Tetley’s


Dark chocolate


To start, get a spring loaded cake tin greased and lined with clingfilm for easy removal at the end.

For the base, crush the biscuits either by hand or in a blender/food processor. Mix with the melted butter and a splash of Tetley’s. Create a flat layer of the buttery biscuit base in the tin and leave in the fridge to set.

For the filling, reduce the pint of Tetley’s in a pan, leaving about 1/3 of the pint. Don’t take it too far or the syrup that is left will not fold through the mix very well. While this is happening, place the leaf of gelatine in ice water, this is called blooming and it’s just a way of softening the gelatine without it dissolving. Place the cream cheese and cream into a bowl, and mix with an electric mixer or whisk. When the beer is nearing the desired level of reduction add the gelatine and dissolve it. Add the beer mix to the cheese mix and place on the biscuit base, returning it to the fridge to set.

Once the cheesecake has set, add some finishing touches like a drizzle of dark chocolate or pieces of honeycomb.