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
  • 4
  • 2
    egg yolks
  • 1/3 c
  • 1/4 c
    heavy cream

How to Make Cheddar and Beer Cheesecake


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

Printable Recipe Card

About Cheddar and Beer Cheesecake

Course/Dish: Cakes, Pies, Other Desserts

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