Deliciously unique, the beer in this cheesecake adds a pleasing yeasty flavor, the cheddar cheese adds a nice toothsome texture as well as additional flavor components.
6 tablespoons butter, melted
1/4 cup granulated sugar
5 cups graham cracker crumbs
6 (8-ounce) packages cream cheese, softened
1 1/2 cups shredded cheddar cheese
2 cups granulated sugar
1/3 cup sour cream
3 large eggs
2 cups stout beer*, at room temperature
- In a medium bowl, combine melted butter, 1/4 cup sugar, and graham cracker crumbs. Press into a 10-inch springform pan and bake at 350°F (175°C) for 5 minutes. Cool.
- In a large mixer bowl, cream together softened cream cheese, shredded cheddar cheese, and 2 cups sugar; beat until smooth and fluffy. Blend in sour cream. Add eggs and beer; mixing with an electric mixer on low speed. Pour the filling into the cooled crust.
- Place the springform pan in a larger pan and fill with hot water halfway up the side.
- Bake in a preheated oven at 325°F (160°C) for 20 minutes. Reduce the heat to 175°F (80°C) and bake 2 1/2 hours hour. Cool before cutting.
Makes 12 servings.
*Stout is a dark beer made using roasted malts or roast barley.