EAT IT UP: Dark Beer Cheesecake

Chef Kevin Mize (right) serves Cerveza Negra-laced cheesecake at Midnight Mercato

We've always heard of wine and cheese going well together, but how about beer and cheesecake? One man decided to find out, and the result - a rich cheesecake with Cerveza Negra for syrup - is causing a stir at the Midnight Mercato Centrale market. "Beer makes for a great addition to cheesecake," says Chef Kevin Mize, who originally hails from Arkansas and owns of Food Lab, Inc. "Beer, and especially Cerveza Negra has a caramel taste that cooking really brings out. It's really great with many things. I've tried all sorts of combinations and trust me, dark beer stands out."

Beer and dessert? Sounds like a win-win situation!

During the day Mize teaches at the Moderne Culinaire Academy (MCA) in Taguig, but beginning February of this year, he's devoted Friday nights to letting the public sample his homemade desserts. A slice is thick and firm with a rich, tangy taste you'll identify as fresh cream cheese. The Cerveza Negra adds an extra dimension of syrupy sweetness, and the whole concoction will get your taste buds buzzing. I had to sit down on the sidewalk and manage every forkful with careful appreciation.

As a crust person, I'd like to see more graham and bite, but otherwise it's a potent find; one best saved for last as you pile on all the savory, grilled meats sold at the weekend market. Apparently you can have your cheesecake and eat it too.

Posted in: baking, beer, Cerveza Negra, cheese, cheesecake, chef, comfort food, dessert, Fort, Mercato, sweet, weekend market