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Cheddar and Beer Cheesecake Recipe

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This recipe for Cheddar and Beer Cheesecake, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rose Douglas
Added: Monday, June 15, 2009


1 box (6 oz.) zwieback crackers, crushed or (super toasted bread works fine, too, crushed)
1/4 cup sugar
1/4 cup butter, melted
4 (8 oz.) pkgs. cream cheese, softened
6 oz. extra sharp white cheddar, finely shredded
1 3/4 cups sugar
4 eggs
2 egg yolks
1/3 cup beer
1/4 cup heavy cream

For crust, combine zwieback crumbs, 1/4 cup sugar and melted butter in medium size bowl. Press firmly over bottom and halfway up side of lightly buttered 9 inch springform pan. Chill briefly before filling.
For filling, beat cheeses with electric mixer at medium speed just until smooth. Add sugar gradually, beating just until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in beer and heavy cream at low speed. Pour in prepared pan. Bake at 300 for 2 hours. Turn off oven and let cake remain in oven with door ajar for 30 minutes. Remove from oven. Let cool completely on wire rack. Refrigerate over night.




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