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
A Recipe for
Cheddar Beer Cheesecake
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This Recipe for Cheddar Beer Cheesecake is one of thousands in the Recipes-to-go Cheese Cookbook.
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
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There are only ten minutes in the life of a pear when it is perfect to eat. |
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This is a recipe for Cheddar Beer Cheesecake from the recipe cookbook of Recipes-to-go (Cheese)
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Hungry men think the cook lazy. |
| Anonymous |
Never eat more than you can lift. |
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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
Serves: 12
Cheddar Beer Cheesecake Recipe brought to you by Recipes To-Go