Cheddar cheese cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose Flour |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | cup | Unsalted butter - cold |
| 1 | teaspoon | Vinegar |
| 16 | ounces | Cream cheese |
| ½ | cup | Cheddar cheese - grated |
| 3 | eaches | Eggs |
| ⅔ | cup | Sugar |
| 2 | teaspoons | All-purpose flour |
| 1 | each | Lemon rind - grated |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Whipping cream |
| ¼ | cup | Beer |
Directions
CRUST
FILLING
Crust: Combine 1 cup flour salt and 1 tbsp sugar. Cut in butter until mixture is crumbly, the sprinkle with vinegar. Gather dough together into a ball and press into bottom of 9 inch springform pan. Prick pastry with a fork and bake in 425 degree oven for 15 minutes. Remove and cool slightly. Reduce oven temperature to 350 degrees. Filling: Blend cream cheese and cheddar until smooth. Beat in eggs, then sugar and flour. Add lemon rind, vanilla, cream and beer; beat well.
Pour filling into crust and return to oven for 35 minutes. Turn off oven and leave cake inside to cool for one hour. Refridgerate for at least 4 hours before serving, preferably overnight.
Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By LESLIE GRATTON On 07-24-95