The best delicious Cheddar Beer Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheddar Beer Cheesecake recipe today!
Hello my friends, this Cheddar Beer Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Cheddar Beer Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cheddar Beer Cheesecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheddar Beer Cheesecake.
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-Dorothy Cross TMPJ72B
-CRUST:
1 c Sifted flour
1/4 c Sugar
1 ts Grated lemon rind
4 oz (1 stick) butter, softened
1 Egg yolk
1/4 ts Vanilla
-FILLING:
1 c Finely grated sharp
Cheddar cheese
1 3/4 c Sugar
1/4 ts Vanilla
1/2 ts Emon rind
1/2 ts Orange rind
4 Eggs
2 Egg yolks
1/4 c Beer or ale
1/4 c Heavy cream
2 lb Cream cheese
CRUST: Preheat the oven to 500 degrees. To repare the crust, mix the
flour, sugar and lemon rind. Cream with the butter. Add the egg yolk and
vanilla. Stir till a soft dough is formed. Press 1/3 of the dough onto the
bottom of an 8-inch springform pan. Bake for 8 to 10 minutes or until
lightly browned. Watch carefully, as it burns quickly. Let cool. Press the
remaining dough around the sides of the pan, coming to within 1 inch of the
top. FILLING: Beat the cream cheese until light and fluffy. Beat in the
Cheddar cheese until well blended. Add the sugar, vanilla, and lemon and
orange rinds. Beat until smooth. Add the eggs and yolks, one at a time,
beating well after each addition. Stir in beer and heavy cream. Pour into
the prepared crust. Return to the 500 degree oven and bake for 8 to 10
minutes or until lightly browned. Reduce the oven temperature to 250
degrees. Bake for 1 to 1-1/2 hours, or until a tester inserted in the
center comes out fairly clean. Cool to room temperature. Serve warm or
chilled.
Yields
12 Servings
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