Welsh Cheddar Cheesecake

Tired of the "same-old same-old" cheesecake? Try this one with real cheese in it for a unique taste experience.

6 ounces zweiback crackers, crushed
3 tablespoons sugar
6 tablespoons butter or margarine, melted
4 8-oz packages cream cheese, softened
8 ounces finely-shredded Cheddar cheese (2 cups)
1 3/4 cups sugar
3 tablespoons flour
5 eggs
3 eggs yolks
1/4 cup beer

Oven: 475/250 Degrees

Combine crumbs, 3 tablespoons sugar and melted butter in a small bowl. Press firmly over the bottom and partly up the sides of a lightly-buttered 9-inch springform pan. Chill briefly before filling.

Beat softened cream cheese with Cheddar cheese, just until smooth. For best results, cheeses should be at room temperature. Add sugar and flour. Beat until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Stir in beer and pour mixture onto crust.

Bake at 475 degrees for 12 minutes. Lower temperature to 250 degrees and bake 1 1/2 hours longer. Turn off heat and leave cake in oven for one hour.

Remove from oven and cool completely on a wire rack. Loosen around the edge with a knife and remove side of pan. The top of this cake will likely crack, but this will not affect the flavor in any way. Makes 16 servings.

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