Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Cheddar and Beer Cheesecake?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Cuisine: German
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheddar and Beer Cheesecake

Recipe Tags: Cheesecake Recipes

Date Added: January 04, 2014
Cheddar cheese and beer may seem like odd ingredients for a cheesecake, but if you have ever tried cheddar and beer soup, you know how well these two flavors combine. The cream cheese compliments the cheddar and adds a smooth texture and richness to this recipe.


1 1/4 Cups Ginger
1 Cup Sugar divided
1 Teaspoon Ground Ginger (up to 3/4)
1/4 Cup Unsalted Butter or margarine, melted (1/2 stick)
24 Ounces Cream Cheese at room temperature (3 packages)
1 Cup Sharp Cheddar Cheese
5 Eggs at room temperature
1/4 Cup Beer
1/4 Cup Heavy Cream
Check to Add to My Pantry
Match Percentage [?]
You have 0 ingredients
out of 9 in the recipe.
View My Pantry
Recipe Tools


1. Preheat the oven to 300F Lightly butter the bottom only of a 9-inch spring form pan with removable side.

2. In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.

3. Press firmly into the bottom of the prepared pan.

4. Chill while making the filling. In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.

5. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.

6. Add the eggs, one at a time, beating just until each is combined.

7. At low speed, beat in the beer and heavy cream.

8. 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.

9. 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.

10. Remove the cake to a wire rack and cool completely.

11. Chill for several hours or overnight. Makes 16 servings.

Comments on Cheddar and Beer Cheesecake Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Butter, Gluten, Cheese, Natural Sweeteners, Alcohol allergies.
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2024 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer