*  Exported from  MasterCook  *
 
                          CHEDDAR BEER CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Dorothy Cross TMPJ72B
                         -CRUST:
    1       c            Sifted flour
      1/4   c            Sugar
    1       t            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. Source: San Francisco Encore
   Cookbook Reformatted for MealMaster by: CYGNUS, HCPM52C
  
 
 
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