Cheddar Beer Cheesecake
1 cup sifted flour
1/4 cup sugar 1 tsp grated lemon rind 4 oz (1 stick) butter,
softened 1 egg yolk
2/4 tsp vanilla
Filling: 1 cup finely grated sharp cheddar cheese 1
3/4 cup sugar
3/4 tsp vanilla
4/2 tsp lemon rind
5/2 tsp orange rind 4 eggs 2 egg yolks
6/4 cup beer or ale
7/4 cup heavy cream 2 lb cream cheese
Crust: Preheat the oven to 500 degrees. To prepare 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
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