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Cheddar and Beer Cheesecake
Zutaten für 16 Portionen Menge anpassen
die Zutaten:
1 1/4 TasseGingersnap cookie crumbs (about 20 snaps)
1 TassePlus 2 tablespoons sugar, divided
1 Teelöffelginger ground
1/4 TasseUnsalted butter or margarine, melted (1/2 stick)
24 x ca. 30 gCream cheese, at room temperature (3 packages)
1 TasseShredded sharp Cheddar cheese (4 ounces)
5 grosseggs room temperature
1/4 TasseNon-alcoholic beer
1/4 Tasseheavy cream
die Zubereitung:

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.


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