Welsh Cheddar Cheesecake
|Zwieback cracker||6 Ounce, crushed (1 Box)|
|Butter/Margarine||6 Tablespoon, melted|
|Cream cheese||32 Ounce (4 Packages, 8 Ounce Each)|
|Finely shredded cheddar cheese||8 Ounce|
|Sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||3 Tablespoon|
|Beer||1⁄4 Cup (4 tbs)|
1. Combine zwieback crumbs, 3 tablespoons sugar and melted butter or margarine in a small bowl with wooden spoon. Press firmly over the bottom and partly up the side of a lightly buttered 9-inch springform pan. Chill briefly before filling.
2. Let cream cheese soften in large bowl of electric mixer. Beat with Cheddar cheese, just until smooth, at high speed. (Cheeses will beat more smoothly if they are at room temperature.) Add sugar and flour. Beat until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition; turn speed to low; stir in beer; pour into crumb crust.
3. Bake in very hot oven (475°) 12 minutes; lower temperature to 250° and bake 1 hour, 30 minutes longer. Turn off oven; allow cake to remain in oven 1 more hour.
4. Remove from oven; cool completely in pan on wire rack; loosen around edge with a knife; release spring and remove cake from pan.