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


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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

How to Make Cheddar and Beer Cheesecake


  • 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

Printable Recipe Card

About Cheddar and Beer Cheesecake

Course/Dish: Cakes, Pies, Other Desserts

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