Cheddar Cheese Cake
  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon sugar
1/2 cup unsalted butter, cold
  • 1 teaspoon vinegar

  • Filling:
2 pkgs. (8 oz. each) cream cheese
1/2 cup cheddar cheese, grated

  • 3 eggs

  • 2/3 cup sugar

  • 2 teaspoons all-purpose flour

  • 1 lemon rind, grated

  • 1 teaspoon vanilla

  • 1/4 cup whipping cream

  • 1/4 cup beer

  1. Crust: Combine 1 cup flour salt and 1 tbs. sugar. Cut in butter until mixture is crumbly, then sprinkle with vinegar. Gather dough together into a ball and press into bottom of 9-inch springform pan. Prick pastry with a fork and bake in 425ºF oven for 15 minutes. Remove and cool slightly. Reduce oven temperature to 350ºF. Filling: Blend cream cheese and cheddar until smooth. Beat in eggs, then sugar and flour. Add lemon rind, vanilla, cream and beer; beat well. Pour filling into crust and return to oven for 35 minutes. Turn off oven and leave cake inside to cool for one hour. Refrigerate for at least 4 hours before serving, preferably overnight.