Title: Cheddar Beer Cheesecake
Categories: Cheesecake
Yield: 12 Servings
| 1 | c | Sifted flour |
| 1/4 | c | Sugar |
| 1 | ts | Grated lemon rind |
| 4 | oz | (1 stick) butter, softened |
| 1 | | Egg yolk |
| 1/4 | ts | Vanilla FILLING: |
| 1 | c | Finely grated sharp |
| | | Cheddar cheese |
| 1 3/4 | c | Sugar |
| 1/4 | ts | Vanilla |
| 1/2 | ts | Emon rind |
| 1/2 | ts | Orange rind |
| 4 | | Eggs |
| 2 | | Egg yolks |
| 1/4 | c | Beer or ale |
| 1/4 | c | Heavy cream |
| 2 | lb | 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 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 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 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 Reformatted for MealMaster
by: CYGNUS, HCPM52C