Beer And Cheddar Cheesecake Recipes

Steps:

• 1. Let cheeses soften to room temperature in a large bowl, set aside
• 2. combine crackers, melted margarine and 1/4 cup sugar and press firmly over bottom and halfway up a springform pan (lightly buttered)
• 3. beat cheeses with sugar until fluffy.
• 4. Add eggs and egg yolks one at a time to cheese mixture beating well after each addition.
• 5. beat in beer and heavy cream at low speed.
• 6. pour into prepared pan
• 7. bake in preheated 300 degree oven for 2 hours Turn off oven and leave in there with door ajar another 30 minutes
• 8. Remove cake from oven and let cool on wire rack. refrigerate several hours or overnight
• 9. To Serve: Loosen cake with metal spatula around edges remove side of pan
• 10. Serve at room temperature, but store leftover cake in refrigerator. Garnish with frosted green grapes if you wish.
• 11. FROSTED GRAPES :dip small clusters of grapes in egg whites and sprinkle with granulated sugar

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
• Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
• Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
• Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

Steps:

• Preheat oven to 300F degrees.
• For crust, combine crumbs with melted butter.
• Press on bottom and sides of a buttered 8-inch spring-form pan.
• For filling, beat cream cheese until soft.
• Beat in sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice, beer, and cheese.
• Mix thoroughly.
• Fold in cream.
• Pour into the crust.
• Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
• Do not remove from oven.
• Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
• Remove from oven and cool.
• Chill before serving.

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.