Cheddar Beer Cheesecake Recipe - Cooking Index
Cheddar Beer Cheesecake Recipe - Cooking Index
| Crust | ||
| 1 cup | 62g / 2.2oz | Sifted flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Lemon rind - grated |
| 4 oz | 113g | Butter - softened (1 stick) |
| 1 | Egg yolk | |
| 1/4 teaspoon | 1.3ml | Vanilla |
| Filling | ||
| 1 cup | 146g / 5.1oz | Sharp cheddar cheese - finely grated |
| 1 3/4 cups | 346g / 12oz | Sugar |
| 1/4 teaspoon | 1.3ml | Vanilla |
| 1/2 teaspoon | 2.5ml | Lemon zest |
| 1/2 teaspoon | 2.5ml | Orange rind |
| 4 | Eggs | |
| 2 | Egg yolks | |
| 1/4 cup | 59ml | Beer or ale |
| 1/4 cup | 59ml | Heavy cream |
| 2 lbs | 908g / 32oz | Cream cheese |
CRUST: Preheat the oven to 500F.
To prepare the crust, mix the flour, sugar and lemon rind. Cream with the butter. Add the egg yolk and vanilla. Stir until 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 500F oven and bake for 8 to 10 minutes or until lightly browned. Reduce the oven temperature to 250F.
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
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