Cheddar and Beer Cheesecake

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Cheddar and Beer Cheesecake Ingredients

1 1/4 c Gingersnap cookie crumbs	1 c Shredded sharp Cheddar
1 c Plus 2 tablespoons sugar,	5 lg Eggs, at room temperature
1 ts Ground ginger	1/4 c Non-alcoholic beer
1/4 c Unsalted butter or	1/4 c Heavy cream
24 oz Cream cheese, at room

Instructions for Cheddar and Beer Cheesecake

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. Posted to MealMaster Recipes List, Digest #155 Date: 04 Jun 96 13:49:10 EDT From: Linda <72752.746@compuserve.com>

Main Ingredient: Cream CheeseCuisine: Uncategorized

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