You may also like
Categories:
flour sugar lemon zest butter egg yolks vanilla cream cheese Cheddar cheese eggs beer heavy whipping cream orange zest
Viewed: 33 - Published at: 8 years agoIngredients
- 1 1/2 cup flour, all-purpose
- 1 x sugar
- 1 x lemon zest grated
- 1/2 cup butter or margarine
- 4 each egg yolks
- 1 x vanilla extract
- 4 pkgs cream cheese
- 1 cup cheddar cheese, very old, sharp ffinely shredded
- 4 large eggs
- 1/4 cup beer
- 1/4 cup heavy whipping cream
- 1/2 teaspoon orange zest grated
Method
- Press one third of the chilled dough evenly into the bottom of a 9 inch springform pan.
- Bake 8 to 10 minutes until golden brown.
- Cool.
- Press rest of dough around sides of pan to within 1 inch of top.
- Do not bake.
- In a large bowl, with mixer at high speed, beat cream cheese until smooth' gradually add Cheddar cheese, beating until well blended - about 5 minutes.
- Occasionally scrape bowl with rubber spatula.
- At medium speed, gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended.
- Beat 5 minutes, occasionally scraping bowl.
- Pour mixture into crust.
- Bake 10 minutes.
- Turn oven control to 300F and bake 1 hour and 15 minutes longer or until top is firm when lightly pressed with a finger.
- Cool in pan on wire rack.
- Cake will sink in center, leaving cracks around crust.
- With spatula, loosen pan side and remove.
- Loosen cake from pan bottom; slide onto plate; chill.
