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
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]
