Cheddar & beer cheesecake
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Cheddar & beer cheesecake
  Beer    Appetizers    Cheesecakes  
Last updated 6/12/2012 12:47:08 AM. Recipe ID 7715. Report a problem with this recipe.
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      Title: Cheddar & beer cheesecake
 Categories: Appetizers, Cheesecakes
      Yield: 16 Servings
 
  1 1/4 c  Gingersnap cookie crumbs
           -(about 20 snaps)
      1 c  Plus 2 tablespoons sugar,
           -divided
      1 ts Ground ginger
    1/4 c  Unsalted butter or
           -margarine, melted (1/2
           -stick)
     24 oz Cream cheese, at room
           -temperature (3 packages)
      1 c  Shredded sharp Cheddar
           -cheese (4 ounces)
      5 lg Eggs, at room temperature
    1/4 c  Non-alcoholic beer
    1/4 c  Heavy cream
 
  Preheat the oven to 300F.  Lightly butter the bottom only of a 9-inch
  spring form pan with removable side.
  
  In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the
  sugar, the ginger, and butter. Press firmly into the bottom of the
  prepared pan. Chill while making the filling.
  
  In a large bowl with an electric mixer at medium speed, beat both
  cheeses just until smooth.  Gradually add the remaining 1 cup of
  sugar, beating just until light and fluffy. Add the eggs, one at a
  time, beating just until each is combined.  At low speed, beat in the
  beer and heavy cream. Pour into the prepared pan.
  
  Bake for 1 1/2 hours or until the center is set and the top is lightly
  golden, but do not brown.  Turn off the oven and place a wooden spoon
  in the door to hold it slightly ajar; let the cake sit in the oven
  for 30 minutes.  Remove the cake to a wire rack and cool completely.
  Chill for several hours or overnight.
  
  Makes 16 servings.
  
  Nutrient Value per Serving:  327 Calories, 24 g Fat, 236 mg Sodium, 8
  g Protein, 22 g Carbohydrate, 137 mg Cholesterol.
  
  [1001 HOME IDEAS; January, 1991]
  
  Posted by Fred Peters.
 




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Recipe ID 7715 (Apr 03, 2005)

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