Recipe#8358

Title: Cheddar

Newsgroups: rec.food.recipes 
 From: Chris Crawford ccrawfor@listor.listor.ism.ca 
 Subject: Cheddar Cheesecake 
 Message-ID: DEwK6p.BK0@taranto.com 
 Date: Thu, 14 Sep 1995 15:54:25 GMT 

1 6 oz package ginger snaps, crushed
 3 tablespoons sugar
 6 tablespoons butter or margarine, melted
 4 8 oz packages of cream cheese
 8 ozs finely grated medium cheddar cheese
 1 3/4 cup sugar
 3 tablespoons flour
 5 eggs
 3 egg yolks
 1/4 cup beer
 Combine crumbs, sugar and melted butter and press firmly on bottom
 and sides of a 9" springform pan.  Chill briefly before filling.
 Let cream cheese soften in a large mixing bowl; beat in the cheddar
 until smooth; add sugar and flour and beat until fluffy.  Add eggs
 and yolks one at a time, beating after each addition.  Stir in the
 beer then pour into the crumb crust.  Bake in a very hot oven (475
 F) for 12 minutes.  Lower the heat to 250 F and bake for 1 1/2
 hours.  Turn off the oven and leave the cake in there for 1 hour.
 Remove.  Cool completely on a wire rack before removing the ring
 from the pan.