Recipe - Cheddar Beer Cheesecake

Dorothy Cross TMPJ72B
CRUST:
1 cup Sifted flour
One fourth cup Sugar
1 teaspoon Grated lemon rind
4 ounce (1 stick) butter, softened
1 Egg yolk
One fourth teaspoon Vanilla
FILLING:
1 cup Finely grated sharp
Cheddar cheese
1 Three fourths cup Sugar
One fourth teaspoon Vanilla
One half teaspoon Emon rind
One half teaspoon Orange rind
4 Eggs
2 Egg yolks
One fourth cup Beer or ale
One fourth cup Heavy cream
2 pound 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 8inch 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 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini