cheddar and beer cheesecake
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.
prep time
cook time
2 Hr
method
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yield
18-20 serving(s)
Ingredients
- 4 packages 8 oz each cream cheese
- 6 ounces extra sharp cheddar cheese, shredded
- 1 box 6 oz. zwieback crackers crushed (1 1/2 cups)
- 1/4 cup sugar
- 1/4 cup margarine, melted
- 1 3/4 cups sugar
- 4 - eggs
- 2 - egg yolks
- 1/3 cup beer
- 1/4 cup heavy cream
How To Make cheddar and beer cheesecake
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Step 1Let cheeses soften to room temperature in a large bowl, set aside
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Step 2combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
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Step 3beat cheeses with sugar until fluffy.
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Step 4Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
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Step 5beat in beer and heavy cream at low speed.
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Step 6pour into prepared pan
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Step 7bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
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Step 8Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
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Step 9To Serve: Loosen cake with metal spatula around edges remove side of pan
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Step 10Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
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Step 11FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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