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.
Serving size: Complete recipe
Calories 7592 Calories from Fat 4354
% Daily Value*
Total Fat 515 g791.9%
Saturated Fat 282 g1409.9%
Trans Fat 0 g
Cholesterol 3046.9 mg1015.6%
Sodium 4964.6 mg206.9%
Total Carbohydrates 598 g199.3%
Dietary Fiber 1.2 g4.9%
Sugars 447.1 g
Protein 168 g335.4%
Vitamin A 376.6% Vitamin C
Calcium 273.4% Iron 105.4%
*Based on a 2000 Calorie diet