Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/4 cup Gingersnap cookie crumbs (about 20 snaps)
- 1 cup Plus 2 tablespoons sugar divided
- 1 tsp Ground ginger
- 1/4 cup Unsalted butter or margarine, melted (1/2 stick)
- 24 oz Cream cheese, at room temperature (3 packages)
- 1 cup Shredded sharp Cheddar cheese (4 ounces)
- 5 large Eggs, at room temperature
- 1/4 cup Non-alcoholic beer
- 1/4 cup Heavy cream
- =
Directions
Preheat the oven to 300°F.
Lightly butter the bottom only of a 9-inch spring form pan with removable side.
In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.
Press firmly into the bottom of the prepared pan.
Chill while making the filling.
In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.
Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.
Add the eggs, one at a time, beating just until each is combined.
At low speed, beat in the beer and heavy cream.
Pour into the prepared pan.
Bake for 1 1/2 hours or until the center is set and the top is lightly golden, but do not brown.
Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven
for 30 minutes.
Remove the cake to a wire rack and cool completely.
Chill for several hours or overnight.