Preheat the oven to 300F. Lightly butter the bottom only of a 9-inch
spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the
sugar, the ginger, and butter. Press firmly into the bottom of the
prepared pan. Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both cheeses
just until smooth. Gradually add the remaining 1 cup of sugar, beating
just until light and fluffy. Add the eggs, one at a time, beating just
until each is combined. At low speed, beat in the beer and heavy cream.
Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is lightly
golden, but do not brown. Turn off the oven and place a wooden spoon in
the door to hold it slightly ajar; let the cake sit in the oven for 30
minutes. Remove the cake to a wire rack and cool completely. Chill for
several hours or overnight.
Makes 16 servings.
Nutrient Value per Serving: 327 Calories, 24 g Fat, 236 mg Sodium, 8 g
Protein, 22 g Carbohydrate, 137 mg Cholesterol.
[1001 HOME IDEAS; January, 1991]
Posted by Fred Peters.
Posted to MealMaster Recipes List, Digest #155
Date: 04 Jun 96 13:49:10 EDT
From: Linda <72752.746@compuserve.com>
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