Cheddar and Beer Cheesecake

gaynel mohler


Remember when grocery stores had dishes, pans and books to buy if you purchased groceries in their stores. I have 3 books from a series, which I didn't finish buying the whole volume. It is The A B C's of cooking, by family circle. I sure wish I had followed thru and gotten the whole set. This is one of the amazing recipes I have found and find interesting. I wanted to share with you.

★★★★★ 1 vote
2 Hr


4 pkg
8 oz each cream cheese
6 oz
extra sharp cheddar cheese, shredded
1 box
6 oz. zwieback crackers crushed (1 1/2 cups)
1/4 c
1/4 c
margarine, melted
1 3/4 c
egg yolks
1/3 c
1/4 c
heavy cream


1Let cheeses soften to room temperature in a large bowl, set aside
2combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
3beat cheeses with sugar until fluffy.
4Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
5beat in beer and heavy cream at low speed.
6pour into prepared pan
7bake in preheated 300 degree oven for 2 hours
Turn off oven and leave in there with door ajar another 30 minutes
8Remove cake from oven and let cool on wire rack.
refrigerate several hours or overnight
9To Serve: Loosen cake with metal spatula around edges
remove side of pan
10Serve at room temperature, but store leftover cake in refrigerator.
Garnish with frosted green grapes if you wish.
11FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar

About this Recipe

Course/Dish: Cakes, Pies, Other Desserts