Beer and Cheddar Cheese Cake
 
  crust
1 cup  all purpose flour
1/2 tsp  salt
1 tsp  sugar
1/2 cup  unsalted butter; cold
1 tsp  vinegar
  filling
16 oz.  cream cheese
1/2 cup  cheddar cheese; grated
3   eggs
2/3 cup  sugar
2 tsp  all-purpose flour
1   lemon rind; grated
1 tsp  vanilla
1/4 cup  whipping cream
1/4 cup  beer
 
crust: combine 1 cup flour salt and 1 tbsp sugar. cut in butter until 
mixture is crumbly, the sprinkle with vinegar. gather dough together into 
a ball and press into bottom of 9 inch springform pan. prick pastry with a 
fork and bake in 425 degree oven for 15 minutes. remove and cool slightly. 
reduce oven temperature to 350 degrees. filling: blend cream cheese and 
cheddar until smooth. beat in eggs, then sugar and flour. add lemon rind, 
vanilla, cream and beer; beat well. pour filling into crust and return to 
oven for 35 minutes. turn off oven and leave cake inside to cool for one 
hour. refrigerate for at least 4 hours before serving, preferably 
overnight. 
 
servings: 8 
 
 
 
 
-- 
(ID: 8031) Mirror: rec.food.recipes: Wed, Apr 21, 2004


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