Cheddar & Beer Cheesecake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Gingersnap cookie crumbs, about 20 snaps
1 cup: Plus 2 tablespoons sugar, divided
1 tsp: Ground ginger,
1/4 cup: Unsalted butter or margarine, melted, 1/2 stick
24 ounce: Cream cheese, at room temperature, 3 packages
1 cup: Shredded sharp Cheddar cheese, 4 ounces
5 large: Eggs, at room temperature
1/4 cup: Non-alcoholic beer,
1/4 cup: Heavy cream,
Directions:
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 1 1/2 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.
Source from luhu.jp
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 1 1/2 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.
Source from luhu.jp