Recipe Archives->Dips->Cheddar Cheesecake 01

 
Cheddar & Beer Cheesecake
 
1 1/4 cup gingersnap cookie crumbs  (about 20)
1 cup plus 2 tablespoons sugar
1 tsp ground ginger
1/4 cup unsalted butter or  margarine, melted (1/2 stick)
24 oz cream cheese, at room temperature (3 packages)
1 cup shredded sharp Cheddar cheese (4 ounces)
5 large eggs, at room temperature
1/4 cup beer
1/4 cup heavy cream

Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch
spring form pan with removable side.   In a medium-size bowl,
combine the cookie crumbs, 2 tablespoons of the  sugar, the ginger,
and butter. Press firmly into the bottom of the  prepared pan.
Chill while making the filling.   In a large bowl with an electric
mixer at medium speed, beat both  cheeses just until smooth.
Gradually add the remaining 1 cup of  sugar, beating just until
light and fluffy. Add the eggs, one at a  time, beating just until
each is combined. At low speed, beat in the  beer and heavy cream.
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. 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. Remove the cake
to a wire rack and cool completely.  Chill for several hours or
overnight.   Makes 16 servings.

Printable version: cheddar-cheesecake01.txt.