Yield: 16 Servings
|1¼ cup||Gingersnap cookie crumbs (about 20 snaps)|
|1 cup||Plus 2 tablespoons sugar, divided|
|1 teaspoon||Ground ginger|
|¼ cup||Unsalted butter or margarine, melted (1/2 stick)|
|24 ounces||Cream cheese, at room temperature (3 packages)|
|1 cup||Shredded sharp Cheddar cheese (4 ounces)|
|5 larges||Eggs, at room temperature|
|¼ cup||Non-alcoholic beer|
|¼ cup||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 1½ 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.