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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
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
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.

Ingredients:

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
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Directions:

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.

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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.
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