cheddar and beer cheesecake
(1 rating)
Remember when grocery stores had dishes, pans and books to buy if you purchased groceries in their stores. I have 3 books from a series, which I didn't finish buying the whole volume. It is The A B C's of cooking, by family circle. I sure wish I had followed thru and gotten the whole set. This is one of the amazing recipes I have found and find interesting. I wanted to share with you.
(1 rating)
yield
18 -20
cook time
2 Hr
Ingredients For cheddar and beer cheesecake
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4 pkg8 oz each cream cheese
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6 ozextra sharp cheddar cheese, shredded
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1 box6 oz. zwieback crackers crushed (1 1/2 cups)
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1/4 csugar
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1/4 cmargarine, melted
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1 3/4 csugar
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4eggs
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2egg yolks
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1/3 cbeer
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1/4 cheavy cream
How To Make cheddar and beer cheesecake
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1Let cheeses soften to room temperature in a large bowl, set aside
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2combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
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3beat cheeses with sugar until fluffy.
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4Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
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5beat in beer and heavy cream at low speed.
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6pour into prepared pan
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7bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
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8Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
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9To Serve: Loosen cake with metal spatula around edges remove side of pan
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10Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
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11FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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