*  Exported from  MasterCook  *
 
                        CHEDDAR AND BEER CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers                       Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Gingersnap cookie crumbs
                         -(about 20 snaps)
    1       c            Plus 2 tablespoons sugar,
                         -divided
    1       t            Ground ginger
      1/4   c            Unsalted butter or
                         -margarine, melted (1/2
                         -stick)
   24       oz           Cream cheese, at room
                         -temperature (3 packages)
    1       c            Shredded sharp Cheddar
                         -cheese (4 ounces)
    5       lg           Eggs, at room temperature
      1/4   c            Non-alcoholic beer
      1/4   c            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.
   
   Nutrient Value per Serving:  327 Calories, 24 g Fat,
   236 mg Sodium, 8 g Protein, 22 g Carbohydrate, 137 mg
   Cholesterol.
   
   [1001 HOME IDEAS; January, 1991]
   
   Posted by Fred Peters.
  
 
 
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