Yield: 8 Servings
|1 pack||(6-oz) ginger snaps; crushed|
|6 tablespoons||Butter or margarine; melted|
|4 packs||(8-oz) of cream cheese|
|8 ounces||Finely grated medium cheddar cheese|
|3 \N||Egg yolks|
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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