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Cheesecake ( Cheddar Beer ) Recipe


-Dorothy Cross TMPJ72B
1 c Sifted flour
1/4 c Sugar
1 ts Grated lemon rind
4 oz (1 stick) butter, softened
1 Egg yolk
1/4 ts Vanilla
1 c Finely grated sharp
Cheddar cheese
1 3/4 c Sugar
1/4 ts Vanilla
1/2 ts Emon rind
1/2 ts Orange rind
4 Eggs
2 Egg yolks
1/4 c Beer or ale
1/4 c Heavy cream
2 lb Cream cheese

CRUST: Preheat the oven to 500 degrees. To repare the
crust, mix the flour, sugar and lemon rind. Cream with
the butter. Add the egg yolk and vanilla. Stir till a
soft dough is formed. Press 1/3 of the dough onto the
bottom of an 8-inch springform pan. Bake for 8 to 10
minutes or until lightly browned. Watch carefully, as
it burns quickly. Let cool. Press the remaining dough
around the sides of the pan, coming to within 1 inch
of the top. FILLING: Beat the cream cheese until
light and fluffy. Beat in the Cheddar cheese until
well blended. Add the sugar, vanilla, and lemon and
orange rinds. Beat until smooth. Add the eggs and
yolks, one at a time, beating well after each
addition. Stir in beer and heavy cream. Pour into the
prepared crust. Return to the 500 degree oven and bake
for 8 to 10 minutes or until lightly browned. Reduce
the oven temperature to 250 degrees. Bake for 1 to
1-1/2 hours, or until a tester inserted in the center
comes out fairly clean. Cool to room temperature.
Serve warm or chilled.