Vermont Cheddar Cheese Pie
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs) (plain)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Cream cheese||32 Ounce (4 packages, 8-ounce each)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Yellow onion||1 , grated|
|Grated cheddar cheese||3 Cup (48 tbs)|
|Minced parsley||1 Tablespoon|
|Chopped fresh basil leaves/1/2 teaspoon dried||1 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Chopped fresh dill/1 teaspoon dried||1 Teaspoon|
|Beer||1⁄3 Cup (5.33 tbs)|
Preheat the oven to 250°.
Wrap the outside of a 10-inch spring-form pan in aluminum foil.
Butter the bottom and sides of the pan and sprinkle with bread crumbs and Parmesan cheese.
In a large bowl beat together the cream cheese, eggs, yolks, cream and flour until well mixed.
Fold in the garlic, onion, Cheddar cheese and herbs.
Add the beer, mixing just until blended.
Pour the filling into the spring-form pan.
Prepare a bain marie by placing the spring-form pan in a larger pan.
Add enough boiling water to come halfway up the sides of the springform pan.
Bake the pie for 1 hour and 40 minutes.
Turn the oven off and leave the pie for 1 hour.
The pie is done when the top is light brown and the center is firm, determined by shaking it from side to side.
Remove the pie from the oven and let it cool for 2 hours.
Remove the foil from the pan and discard it.
Cut the pie into wedges to serve.