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
Written cooking instructions as a concept can be traced way back into history, certainly as far into history as pharonic Egypt, and maybe even further. In practice though, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by the Romans. He recounts how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. He also recounts how the ancient Romans used many different aromatic flavors, including many that are still in use today for example bay, fennel and dill. In the 15th century, knights returning from the crusades brought back many foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created a torrent in books on cookery, most of which are now in private cookery archives. When we get to the 1900s, cookery publications were in high demand, as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Cheddar & Beer Cheesecake recipe.
