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Recipe Category: Cheesecake
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Ingredients
- Serving Size : 12
- 1 1/2 cup all-purpose flour
- sugar
- grated lemon peel
- 1/2 cup butter or margarine
- 4 egg yolks
- vanilla extract
- 4 (8 oz) pkgs cream cheese
- 1 cup very sharp cheddar cheese finely shredded
- 4 eggs
- 1/4 cup beer
- 1/4 cup heavy cream
- 1/2 teaspoon grated orange peel
Method
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Full List of Cheesecake Recipes
Full List of Cheese Recipes
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