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  Cheddar beer cheesecake
 
Yield: 12 Servings
-D
 
1 c Sifted flour      1/4 c Sugar
1 ts Grated lemon rind      4 oz (1 stick) butter softened
1 Egg yolk      1/4 ts Vanilla -FILLING:
1 c Finely grated sharp Cheddar cheese      1 3/4 c Sugar
1/4 ts Vanilla      1/2 ts Emon rind
1/2 ts Orange rind      4 Eggs
2 Egg yolks      1/4 c Beer or ale
1/4 c Heavy cream      2 lb Cream cheese
 CRUST: Preheat the oven to 500 degrees. To repare the crust mix the flour sugar and lemon rind. Cream with the butter. Add the egg yolk and vanilla. Stir till a soft dough is formed. Press 1/3 of the dough onto the bottom of an 8-inch springform pan. Bake for 8 to 10 minutes or until lightly browned. Watch carefully as it burns quickly. Let cool. Press the remaining dough around the sides of the pan coming to within 1 inch of the top. FILLING: Beat the cream cheese until light and fluffy. Beat in the Cheddar cheese until well blended. Add the sugar vanilla and lemon and orange rinds. Beat until smooth. Add the eggs and yolks one at a time beating well after each addition. Stir in beer and heavy cream. Pour into the prepared crust. Return to the 500 degree oven and bake for 8 to 10 minutes or until lightly browned. Reduce the oven temperature to 250 degrees. Bake for 1 to 1-1/2 hours or until a tester inserted in the center comes out fairly clean. Cool to room temperature. Serve warm or chilled. Source: San Francisco Encore Cookbook Reformatted for MealMaster by: CYGNUS HCPM52C

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