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Cheddar Cheesecake 01

Make Cheddar Cheesecake 01 at home with Gingersnap Cookie Crumbs, Plus Sugar, Unsalted Butter Or Margarine Melted, Cream Cheese At Room Temperature, and Sharp Cheddar Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 cup
• 1/4 cup
• 24 oz
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   <- Cheddar Ale Spread - Cheddar Cheesecake 01 - Cheddar Onion ->

2. 2

   Preheat the oven to 300F.

3. 3

   Lightly butter the bottom only of a 9-inch spring form pan with removable side.

4. 4

   In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.

5. 5

   Press firmly into the bottom of the prepared pan.

6. 6

   Chill while making the filling. In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.

7. 7

   Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.

8. 8

   Add the eggs, one at a time, beating just until each is combined.

9. 9

   At low speed, beat in the beer and heavy cream.

10. 10

    Pour into the prepared pan.

11. 11

    Bake for 1 1/2 hours or until the center is set and the top is lightly golden, but do not brown.

12. 12

    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.

13. 13

    Remove the cake to a wire rack and cool completely.

14. 14

    Chill for several hours or overnight.