1 1/4 cup gingersnap cookie crumbs (about 20, snaps)
1 cup plus 2 tablespoons sugar, divided
1 tsp ground ginger
1/4 cup unsalted butter or margarine, melte, d (1/2 st
24 oz cream cheese, at room temperature (, 3 packages)
1 cup shredded sharp cheddar cheese (4 ou, nces)
5 large eggs, at room temperature
1/4 cup non-alcoholic beer
1/4 cup heavy cream
Directions
Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch
spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the
sugar, the ginger, and butter. Press firmly into the bottom of the
prepared pan. Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both
cheeses just until smooth. Gradually add the remaining 1 cup of
sugar, beating just until light and fluffy. Add the eggs, one at a
time, beating just until each is combined. At low speed, beat in the
beer and heavy cream. Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is lightly
golden, but do not brown. Turn off the oven and place a wooden spoon
in the door to hold it slightly ajar; let the cake sit in the oven
for 30 minutes. Remove the cake to a wire rack and cool completely.
Chill for several hours or overnight.
Makes 16 servings.
Nutrient Value per Serving: 327 Calories, 24 g Fat, 236 mg Sodium, 8
g Protein, 22 g Carbohydrate, 137 mg Cholesterol.
[1001 HOME IDEAS; January, 1991]
Posted by Fred Peters.
Servings: 16 servings
Cheddar & Beer Cheesecake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Cheesecake; Dessert
The History of Recipes
Academics have found proof that recipes existed way back into history, in fact as far as ancient Egypt, and maybe even further. However, these, ancient recipes were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Closer to modern times, there were two books which date from the 1300s : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of meals prepared for the nobility of those days. During the succeeding few centuries, the upper-class families of the West strove to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes could command a high salary. Nevertheless, it was during the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications were starting to become popular mostly due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Cheddar & Beer Cheesecake recipe.
