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    You are in: Home / Recipes / Beer and Cheddar Cheesecake Recipe
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    Beer and Cheddar Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Kim D.'s Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      Preheat oven to 300F degrees.
    2. 2
      For crust, combine crumbs with melted butter.
    3. 3
      Press on bottom and sides of a buttered 8-inch spring-form pan.
    4. 4
      For filling, beat cream cheese until soft.
    5. 5
      Beat in sugar.
    6. 6
      Add eggs, one at a time, beating well after each addition.
    7. 7
      Add lemon juice, beer, and cheese.
    8. 8
      Mix thoroughly.
    9. 9
      Fold in cream.
    10. 10
      Pour into the crust.
    11. 11
      Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
    12. 12
      Do not remove from oven.
    13. 13
      Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
    14. 14
      Remove from oven and cool.
    15. 15
      Chill before serving.

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    Ratings & Reviews:

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    Nutritional Facts for Beer and Cheddar Cheesecake

    Serving Size: 1 (107 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 353.9
     
    Calories from Fat 241
    68%
    Total Fat 26.8 g
    41%
    Saturated Fat 15.1 g
    75%
    Cholesterol 121.4 mg
    40%
    Sodium 266.4 mg
    11%
    Total Carbohydrate 21.9 g
    7%
    Dietary Fiber 0.2 g
    0%
    Sugars 17.7 g
    71%
    Protein 7.1 g
    14%

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