Free Recipe Cheddar and Beer Cheesecake
Recipe Type: Free Appetizer Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 16
Ingredients for Cheddar and Beer Cheesecake Recipe
1-1/4 c Gingersnap cookie crumbs
-(about 20 snaps)
1 c Plus 2 tablespoons sugar,
-divided
1 ts Ground ginger
1/4 c Unsalted butter or
-margarine, melted (1/2
-stick)
24 oz Cream cheese, at room
-temperature (3 packages)
1 c Shredded sharp Cheddar
-cheese (4 ounces)
5 lg Eggs, at room temperature
1/4 c Non-alcoholic beer
1/4 c Heavy cream
Cheddar and Beer Cheesecake Preparation
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>
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