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| Cheddar And Beer Cheesecake Recipe |
Category: Appetizers
Rating:
N/A
Servings: 16
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Ingredients
1 1/4 cup gingersnap cookie crumbs (about 20; snaps)
1 cup plus 2 tablespoons sugar, divided
1 teaspoon ground ginger
1/4 cup unsalted butter or margarine, melte; d (1/2 stick)
24 oz cream cheese, at room temperature (; 3 packages)
1 cup shredded sharp cheddar cheese (4 ou; nces)
5 large eggs, at room temperature
1/4 cup non-alcoholic beer
1/4 cup heavy cream
Cooking 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.
appetizers
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