** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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. 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.