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Title: Londonderry Cheesecake
Categories: Appetizer Cheesecake
Yield: 12 Servings
| 1 1/2 | c | All-purpose flour |
| Sugar | ||
| Grated lemon peel | ||
| 1/2 | c | Butter or margarine |
| 4 | Egg yolks | |
| Vanilla extract | ||
| 4 | (8 oz) pkgs | |
| 1 | c | Very sharp cheddar cheese |
| Finely shredded | ||
| 4 | Eggs | |
| 1/4 | c | Beer |
| 1/4 | c | Heavy cream |
| 1/2 | ts | Grated orange peel |
| Cream cheese |
Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons sugar, and 1 teaspoon grated lemon peel.
With pastry blender or two knives used scissor fashion, cut in butter or margarine until mixture resembles coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes.
Preheat oven to 425 degrees, F.
2. Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press rest of dough around sides of pan to within 1 inch of top. Do not bake.
3. In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes. Occasionally scrape bowl with rubber spatula.
4. At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended.
Beat 5 minutes, occasionally scraping bowl.
5. Pour mixture into crust. Bake 10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger.
6. Cool in pan on wire rack. Cake will sink in center, leaving cracks around crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom; slide onto plate; chill. Makes about 12 servings.
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