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Londonderry Cheesecake




Source of Recipe


Heidi


List of Ingredients




Londonderry Cheesecake from Heidi


1 1/2 cups All-purpose flour
Sugar
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

Recipe





Early in the day: 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.
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.
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.
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.

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.
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