Recipe of Cheddar And Beer Cheesecake - Food Recipes

-- MasterCook Extracted --

CHEDDAR AND BEER CHEESECAKE

Recipe By :
Serving Size : 16
Preparation Time :0:00
Categories : Appetizers Cheesecakes

Ingredients - Preparation Method:

1 1/4 c Gingersnap cookie crumbs -(about 20 snaps) 1 c Plus 2 tablespoons sugar, -divided 1 t 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. - - - - - - - - - - - - - - - - - -