-CRUST-
1 c All purpose Flour
1/2 ts Salt
1 ts Sugar
1/2 c Unsalted butter – cold
1 ts Vinegar
FILLING
16 oz Cream cheese
1/2 c Cheddar cheese – grated
3 ea Eggs
2/3 c Sugar
2 ts All-purpose flour
1 ea Lemon rind – grated
1 ts Vanilla
1/4 c Whipping cream
1/4 c Beer
Crust: Combine 1 cup flour salt and 1 tbsp sugar. Cut in butter until
mixture is crumbly, the sprinkle with vinegar. Gather dough together
into a ball and press into bottom of 9 inch springform pan. Prick
pastry with a fork and bake in 425 degree oven for 15 minutes. Remove
and cool slightly. Reduce oven temperature to 350 degrees. Filling:
Blend cream cheese and cheddar until smooth. Beat in eggs, then
sugar and flour. Add lemon rind, vanilla, cream and beer; beat well.
Pour filling into crust and return to oven for 35 minutes. Turn off
oven and leave cake inside to cool for one hour. Refridgerate for at
least 4 hours before serving, preferably overnight.
Calories per serving: Number of Servings: 0 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
1 servings