Meal Type: Dessert

Prep Time: 15 min.

Cooking Time: 60 min.

Total Time: 1 hours and 15 min.

Cook Method: Oven

Cuisine: German

     Serving Size: 16 4 8 16 32 64 - Change

Date Added: January 05, 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. 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: