Beer And Cheddar Cheese Cake
Crust 1 Cup All purpose flour
1/2 Teaspoon Salt 1 Teaspoon Sugar
2/2 Cup Unsalted butter; cold 1 Teaspoon Vinegar Filling 16
Ounces Cream cheese
3/2 Cup Cheddar cheese; grated 3 Eggs
4/3 Cup Sugar 2 Teaspoons All-purpose flour 1 Lemon rind;
grated 1 Teaspoon Vanilla
5/4 Cup Whipping cream
6/4 Cup beer
Crust: Combine 1 cup flour salt and 1 Tbsp sugar. Cut in
butter until mixture is crumbly, the sprinkle with vinegar.
Gather dough together into a ball and press into bottom of 9
inch springform pan. [censored] pastry with a fork and bake in
425 degree oven for 15 minutes. Remove and cool slightly.
Reduce oven temperature to 350 degrees. Filling: Blend cream
cheese and cheddar until smooth. Beat in eggs, then sugar
and flour. Add lemon rind, vanilla, cream and beer; beat
well. Pour filling into crust and return to oven for 35
minutes. Turn off oven and leave cake inside to cool for one
hour. Refrigerate for at least 4 hours before serving,
preferably overnight.
Servings: 8
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