| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 1 | pk | (6-oz) ginger snaps; crushed |
| 3 | tb | Sugar |
| 6 | tb | Butter or margarine; melted |
| 4 | pk | (8-oz) of cream cheese |
| 8 | oz | Finely grated medium cheddar cheese |
| 1 3/4 | c | Sugar |
| 3 | tb | Flour |
| 5 | Eggs | |
| 3 | Egg yolks | |
| 1/4 | c | Beer |
INSTRUCTIONS
From: Chris Crawford <ccrawfor@listor.listor.ism.ca> Date: Thu, 14 Sep 1995 15:54:25 GMT Combine crumbs, sugar and melted butter and press firmly on bottom and sides of a 9" springform pan. Chill briefly before filling. Let cream cheese soften in a large mixing bowl; beat in the cheddar until smooth; add sugar and flour and beat until fluffy. Add eggs and yolks one at a time, beating after each addition. Stir in the beer then pour into the crumb crust. Bake in a very hot oven (475 F) for 12 minutes. Lower the heat to 250 F and bake for 1 1/2 hours. Turn off the oven and leave the cake in there for 1 hour. Remove. Cool completely on a wire rack before removing the ring from the pan. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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