Top Cookbook Pick for Beer Lovers: Cooking with Beer is Made Easy with These 40 Recipes by Angel Burns

Author:Angel Burns [Burns, Angel]
Language: eng
Format: epub
Published: 2019-10-19T18:30:00+00:00

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Instructions:

1. Preheat the main oven to 300 degrees F.

2. In a bowl, combine the crushed crackers with the margarine and ¼ cup sugar. Mix to incorporate and firmly press the mixture into the base and halfway up a lightly buttered 12” springform pan.

3. In a second bowl, beat the cheddar and cream cheese along with the remaining sugar until light and fluffy.

4. One at a time add the eggs along with the egg yolks to the cheese, thoroughly beating between additions.

5. Pour in the beer and heavy cream and at low-speed beat to combine.

6. Transfer the mixture into the springform pan and bake in the oven for 2 hours.

7. Turn the oven off without removing the cheesecake, crack open the oven door and leave for half an hour.

8. Remove the cheesecake from the oven and allow to cool on a wire baking rack.

9. When cool transfer to the fridge, overnight.

10. When you are ready to serve, loosen the cake from the pan edges.

11. Remove the side of the springform pan and serve at room temperature.

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