Imperial stout coconut cheesecake
When beers are aged in oak barrels which previously held bourbon, they often have a depth of coconut and vanilla to them. This cheesecake is designed to go perfectly with that flavour. When you make it, open the beer you want to serve with it, pour out what you need, then place the cap back on the bottle or cover it in clingfilm – it’ll keep for a few hours in the refrigerator (alternatively, save some from the bottom of a bottle to use in the recipe). The toasted coconut makes this cheesecake even better. Either buy it pre-toasted or use coconut flakes (not dried shredded/desiccated) and gently heat them in a dry frying pan until golden.