Beer And Cheddar Cheesecake Recipes

CHEDDAR-BEER FONDUE

Steps:

• Mix Cheddar cheese and flour together in a bowl.
• Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

ZESTY PUB CHEESE DIP

Steps:

• In the bowl of a food processor add the shredded cheddar, cream cheese, spreadable cheese (or substitute) and roughly chopped garlic clove. Process until combined.
• Add all the other ingredients except for the beer, salt and chives. Process and while processing slowly add the beer while monitoring the consistency (do not add it all if the dip is becoming runny).
• Transfer to a mixing bowl and taste. Adjust seasonings as needed and add salt as needed. Fold in the chives, cover and refrigerate.
• Serve garnished with a pinch of paprika and chives and accompanied by crackers, bread sticks and/or veggie sticks.

CHEDDAR BEER CHEESE DIP RECIPE (SIP BITE GO)

Steps:

• Put a large pot on a burner set to medium heat, and add butter and flour. Stir for 30 seconds to form a roux. For newbies to cooking: a roux is a thick paste-like mixture of butter and flour. It's "done" when the mixture is lightly browned and it sticks to the back of the spoon. Once the roux is ready, add in garlic powder, fresh parsley, salt, and pepper. Stir seasonings for two minutes.
• Slowly pour the beer into the roux mixture. Whisk until it thickens, about five minutes, then add grated cheese. Whisk until cheese melts completely. Remove from heat or it will continue to thicken.
• To heat soft pretzels, preheat oven to 400 degrees. Coat soft pretzels with melted butter and salt. Bake for ~10 minutes.

GARLIC CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
• To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
• Pour in the beer and stir until no flour streaks remain.
• Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
• Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
• Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
• Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

BEER & CHEDDAR FONDUE

Steps:

• In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

CHEDDAR AND BEER CHEESECAKE

Steps:

• 1. Let cheeses soften to room temperature in a large bowl, set aside
• 2. combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
• 3. beat cheeses with sugar until fluffy.
• 4. Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
• 5. beat in beer and heavy cream at low speed.
• 6. pour into prepared pan
• 7. bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
• 8. Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
• 9. To Serve: Loosen cake with metal spatula around edges remove side of pan
• 10. Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
• 11. FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEER AND CHEDDAR CHEESECAKE

Steps:

• Preheat oven to 300F degrees.
• For crust, combine crumbs with melted butter.
• Press on bottom and sides of a buttered 8-inch spring-form pan.
• For filling, beat cream cheese until soft.
• Beat in sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice, beer, and cheese.
• Mix thoroughly.
• Fold in cream.
• Pour into the crust.
• Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
• Do not remove from oven.
• Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
• Remove from oven and cool.
• Chill before serving.