Cheddar Beer Cheesecake
1 prepared pie crust (9-in.)
4 pkgs. (8 oz. each) cream cheese, softened
2 cups (1/2 lb.) extra sharp cheddar cheese, grated
1/2 cup sugar
2 egg yolks 1
/4 cup beer or ale
1/4 cup heavy cream
Preheat oven to 350ºF.
Cut a 9-in. round of parchment paper and place in the bottom of a 9-in. springform pan. Line the bottom of the pan with the bottom of the crust. Reserve the rest of the crust. Bake for 10 minutes. Remove the pan from the oven and cool the crust. Press the remaining dough around the sides of the pan and attach it to the bottom crust.
Preheat oven to 500ºF.
Beat the cheeses together until they are light and fluffy. Scrape the sides and bottom of the mixing bowl so that no chunks remain. Add the sugar and the eggs, one at a time. Add the egg yolks. Stir in the beer and the heavy cream.
Pour the filling into the prepared crust and bake the cheesecake for 10 minutes. Reduce the oven temperature to 250ºF and bake the cheesecake for 1 hour or until a toothpick inserted in the center of the cheesecake comes out fairly clean. Serve warm or chilled.