1 cup sifted flour
1/4 cup sugar
1 tsp grated lemon rind
4 oz (1 stick) butter, softened
1 egg yolk
1/4 tsp vanilla filling:
1 cup finely grated sharp
1 cheddar cheese
1 3/4 cup sugar
1/4 tsp vanilla
1/2 tsp emon rind
1/2 tsp orange rind
4 eggs
2 egg yolks
1/4 cup beer or ale
1/4 cup heavy cream
2 lb cream cheese
Directions
CRUST: Preheat the oven to 500 degrees. To repare 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 Reformatted for MealMaster by:
CYGNUS, HCPM52C
Servings: 12 servings
Cheddar Beer Cheesecake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Cheesecake; Dessert
The History of Recipes
Food historians have proved the existence of recipes way back into the far past, in truth as far into history as pharonic Egypt, and possibly even further than that. In practice though, in the main part, these early cook books were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to historians are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Progressing into The time of the romans 25BC a man called Apicius created some scripts which described recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs made use of many different aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as coriander, parsley, and basil. The introduction of these new tastes prompted an increase in books on cooking, the majority of which are kept safe in private cookery archives. Over the next few centuries, the upper-class families of Europe tried to serve up the most extravagent banquests, and because of this cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes common in their social group. By the arrival of the twentieth century, cooking books are starting to become popular as a result of higher levels of literacy, people having more spare time and having more money. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cheddar Beer Cheesecake recipe.
