Cheddar And Beer Cheesecake Recipes

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BEER AND CHEDDAR CHEESECAKE



Beer and Cheddar Cheesecake image

I first tried this recipe because it sounded unusual and I was curious. To my surprise, it was actually very good, nice texture and taste! --NOTE-- Use a block of cheddar cheese and grate it finely. If you use packaged pre-shredded cheese it won't melt correctly when baking!

Provided by Kim D.

Categories     Cheesecake

Time 2h15m

Yield 18 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
1/4 cup sweet butter, melted
butter (to grease pan)
2 lbs cream cheese, softened
1 1/4 cups sugar
4 large eggs
1 teaspoon lemon juice
1/2 cup beer
1 1/3 cups shredded cheddar cheese
1/2 cup heavy whipping cream, slightly whipped

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.

Nutrition Facts : Calories 354, Fat 26.8, SaturatedFat 15.1, Cholesterol 121.5, Sodium 266.5, Carbohydrate 21.9, Fiber 0.2, Sugar 17.8, Protein 7.2

WISCONSIN NATIVE'S BEER CHEESE SOUP



Wisconsin Native's Beer Cheese Soup image

As a Wisconsin native, I'm accustomed to a fantastic beer cheese soup. This is the recipe I've created, as a salute to my home state...America's Dairy land...and a state that brews a mighty fine beer! Serve with lots of popcorn floating on top!

Provided by SAVVYHOSTESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 18

1 ½ cups diced carrots
1 ½ cups diced onion
1 ½ cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
⅛ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
3 cups chicken broth
2 cups beer
⅓ cup butter
⅓ cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish

Steps:

  • In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
  • Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
  • Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Nutrition Facts : Calories 564.9 calories, Carbohydrate 21.2 g, Cholesterol 119.1 mg, Fat 39.7 g, Fiber 1.9 g, Protein 27.1 g, SaturatedFat 24.5 g, Sodium 908.3 mg, Sugar 9.2 g

CHEDDAR AND BEER CHEESECAKE



Cheddar and Beer Cheesecake image

Remember when grocery stores had dishes, pans and books to buy if you purchased groceries in their stores. I have 3 books from a series, which I didn't finish buying the whole volume. It is The A B C's of cooking, by family circle. I sure wish I had followed thru and gotten the whole set. This is one of the amazing recipes...

Provided by gaynel mohler

Categories     Other Desserts

Time 2h

Number Of Ingredients 10

4 pkg 8 oz each cream cheese
6 oz extra sharp cheddar cheese, shredded
1 box 6 oz. zwieback crackers crushed (1 1/2 cups)
1/4 c sugar
1/4 c margarine, melted
1 3/4 c sugar
4 eggs
2 egg yolks
1/3 c beer
1/4 c heavy cream

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

OLD ENGLISH BEER CHEESECAKE



Old English Beer Cheesecake image

Different and delightful. Raisins, almonds, lemon peel, and beer delectably perk up the flavor of this rich dessert.

Provided by Lalaloob

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1/4 cup sugar
1/3 cup butter
4 tablespoons cold beer
1/2 cup golden raisin, chopped
1/3 cup almonds, finely chopped (2 oz.)
1 tablespoon grated lemon peel
1 lb cottage cheese
1/2 cup flour
4 eggs
1 cup sugar
3/4 cup beer
1/8 teaspoon nutmeg

Steps:

  • For crust, mix flour and sugar; cut in butter until crumbly. Add beer 1 tablespoon at a time, stirring with a fork. Shape dough into a ball. Chill.
  • Roll out on floured surface to a 13- to 14-inch circle. Fold in quarters. Gently unfold in a 8-inch springform pan. Even edge of crust so it extends about 2 inches up sides of pan (1 1/2 inches up sides if using a 10 inch pan). Prick all over with fork.
  • Bake at 425 degrees 10 minutes. Prick again and press to sides. Bake 10 minutes more or until slightly golden.
  • For filling, mix chopped raisins, almonds, and peel.
  • Process cottage cheese, flour and eggs until smooth, using food processor or electric blender. (Do in several batches in blender.).
  • Add sugar, beer, and nutmeg; blend until smooth. Stir in raisin mixture. Pour into cooled shell.
  • Bake at 300 degrees 1 1/4 to 1 1/2 hours, or until set. Cool to room temperature for serving. Dust with confectioners' sugar and top with whole unblanched almonds.

Nutrition Facts : Calories 366.9, Fat 12.9, SaturatedFat 6, Cholesterol 107.7, Sodium 273.9, Carbohydrate 50.7, Fiber 1.5, Sugar 29.9, Protein 11.9

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