Recipe - Cheddar And Beer Cheesecake

1 One fourth cup Gingersnap cookie crumbs
(about 20 snaps)
1 cup Plus 2 tablespoons sugar,
divided
1 teaspoon Ground ginger
One fourth cup Unsalted butter or
margarine, melted (1/2
stick)
24 ounce Cream cheese, at room
temperature (3 packages)
1 cup Shredded sharp Cheddar
cheese (4 ounces)
5 lg Eggs, at room temperature
One fourth cup Nonalcoholic beer
One fourth cup Heavy cream

Preheat the oven to 300F. Lightly butter the bottom only of a 9inch
spring form pan with removable side.

In a mediumsize 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 One half 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.

Posted to MealMaster Recipes List, Digest #155

Date: 04 Jun 96 13:49:10 EDT

From: Linda 72752.746@compuserve.com