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 tracked the existence of recipes far back into antiquity, in truth as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to historians is a collection of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, there are a couple of interesting books published in the fourteenth century : one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that appears on menues today, but rather recipes for the types of food eaten by the rich and powerful of the time. For the next few years, the powerful families of the West competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, recipe books are in great demand, as a result of increased literacy, people having increased leisure time and having more money. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Cheddar Beer Cheesecake recipe.
