Cheesecake Recipes

Londonderry Cheesecake
Serving Size: 12

1 1/2 cup all-purpose flour
grated lemon peel
1/2 cup butter or margarine
4 egg yolks
vanilla extract
4 (8 oz) pkgs cream cheese
1 cup very sharp cheddar cheese
finely shredded
4 eggs
1/4 cup beer
1/4 cup heavy cream
1/2 teaspoon grated orange peel

Cooking Directions:

Early in the day: 1. In a medium bowl, combine flour, 6 tablespoons
sugar, and 1 teaspoon grated lemon peel. With pastry blender or two knives
used scissor fashion, cut in butter or margarine until mixture resembles
coarse crumbs. With a fork, stir in 2 egg yolks and 1/2 teaspoon vanilla
to form a very stiff dough. Chill 30 minutes. Preheat oven to 425 degrees,
F. 2. Press one third of the chilled dough evenly into the bottom of a 9
inch springform pan. Bake 8 - 10 minutes until golden brown. Cool. Press
rest of dough around sides of pan to within 1 inch of top. Do not bake. 3.
In a large bowl, with mixer at high speed, beat cream cheese until smooth'
gradually add Cheddar cheese, beating until well blended - about 5
minutes. Occasionally scrape bowl with rubber spatula. 4. At medium speed,
gradually beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1
3/4 cups sugar, 2 egg yolks, and remaining ingredients until blended. Beat
5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake 10
minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer
or until top is firm when lightly pressed with a finger. 6. Cool in pan on
wire rack. Cake will sink in center, leaving cracks around crust. With
spatula, loosen pan side and remove. Loosen cake from pan bottom; slide
onto plate; chill. Makes about 12 servings.

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