Cheddar & beer cheesecake

Yield: 16 Servings

Measure Ingredient
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.

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