Thursday, May 10, 2012

Cheesecake with Beer

This may be the most successful cheesecake recipe ever made. I was on a recipe roll, as stated, and decided to make cheesecake with beer. The beer gives the cheesecake a vague lemon flavor. A couple of things about cheesecake. It's time consuming. It's really time consuming. Do not attempt to make it in the afternoon of your dinner party because it will tie up your oven when you most need it.
This is basically what happened to me. I didn't start to make the cheesecake until around 2:00. It requires a lot of mixing. "Beat until the mixture is smooth and satiny." the recipe says. Then,  you have to bake it for an hour and a half. Then, you have to let it sit, in the oven, with the door slightly open, for another thirty minutes. All told, you are looking at a three hour dessert.
But it's worth it. Daughter helped me make it. She mashed the graham cracker crumbs under the rolling pin. and helped separate the eggs. She dubbed this recipe cholesterol cake, which is true, but it's really good. All you have to do is ask Steve, who, according to his wife, Delilah, is a cheesecake expert from way back.

We had leftovers, quite substantial leftovers, which I did not want to leave lying around the house to be consumed by me. I'm not supposed to eat wheat, which is contained in graham crackers, or dairy, which is contained in cream cheese, cream and butter, as well as cheddar cheese. I suppose I could have a beer.
So, I took the leftovers to work and left them in the teachers' lounge refrigerator. Delilah was the first person I encountered, so I told her about the cheesecake. She got a piece, ate it on the spot, and said she was going to take it all. I didn't care who ate it, as long as I didn't, so that was fine with me. The next morning, and several mornings thereafter, over the copying machine, Delilah reported Steve's transports on the subject of my cheesecake, It reminded him of his grandmother's cheesecake.
"It's so creamy," she enthused in her Latin American accent. "He said, 'Don't tell me it's all gone!'"
So, anyway, here it is. We could call it Steve's Grandmother's Cheesecake.

Cheesecake with Beer

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
4 eight ounce packages cream cheese
1/2 cup freshly graded Cheddar cheese
1 1/2 cups sugar
1 teaspoon vanilla
4 eggs
2 egg yolks
1/4 cup heavy cream
1/4 cup beer
1/2 cup pinaeapple preserves if desired or three to four cups fruit glaze

1. Preheat the oven to 300 degrees.
2.  Mix the cracker crumbs with the butter. Press the mixture over the bottom and around the sides of a buttered nine-inch springform pan.
3. Beat the cream cheese until soft and cream and gradually. Add the cheedar cheese and gradually beat in the sugar.
4. add the vanila. Beat in the eggs and egg yoks one at a time. Continuee to beat until the mixture is smooth and satiny. Fold in the cream and the beer.
5. Spoon the pineapple preserves, if used, over the bottom of the prepared pan. Pour in the cheese mixture. Bake about one and one-half hours or until set.
6. Turn off the oven heat and allow the cheesecake to remain  thirty minutes in the oven with the door ajar.
7. Cool cake on a rack. Chill thoroughtly before serving. If the pineapple preserves were not used, the cake may be topped with a fruit glaze.
Serves eight.

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