Cheddar cheesecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (6-oz) ginger snaps; crushed |
| 3 | tablespoons | Sugar |
| 6 | tablespoons | Butter or margarine; melted |
| 4 | packs | (8-oz) of cream cheese |
| 8 | ounces | Finely grated medium cheddar cheese |
| 1¾ | cup | Sugar |
| 3 | tablespoons | Flour |
| 5 | Eggs | |
| 3 | Egg yolks | |
| ¼ | cup | Beer |
Directions
From: Chris Crawford <ccrawfor@...> Date: Thu, 14 Sep 1995 15:54:25 GMT Combine crumbs, sugar and melted butter and press firmly on bottom and sides of a 9" springform pan. Chill briefly before filling. Let cream cheese soften in a large mixing bowl; beat in the cheddar until smooth; add sugar and flour and beat until fluffy. Add eggs and yolks one at a time, beating after each addition. Stir in the beer then pour into the crumb crust. Bake in a very hot oven (475 F) for 12 minutes. Lower the heat to 250 F and bake for 1½ hours. Turn off the oven and leave the cake in there for 1 hour. Remove. Cool completely on a wire rack before removing the ring from the pan.
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