Royal Cheddar Cheesecake Recipe
Ingredients
| Crumbs | 1 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| 2 teaspoons grated lemon rind | ||
| Butter/Margarine | 6 Tablespoon, melted | |
| Cream cheese package | 4 | |
| Mild cheddar cheese | 1 Cup (16 tbs), finely grated | |
| Filling | 1 3/4 Cup (16 tbs) | |
| Eggs | 5 | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
Directions
GETTING READY
1) Bake oven extremely hot to 500°
MAKING
2) In a small bowl mix zwieback crumbs with 3 tablespoons sugar and 1 teaspoon of the grated lemon rind.
3) Mix melted butter or margarine.
4) Spread evenly at the base and up side of a buttered 8-inch spring-form pan.
5) Place pan on a 12-inch-long piece of double-thick foil. Fold the foil up around side to prevent butter from spilling while baking.
6) Chill the mixture while you make the filling.
7) In a large bowl soften cream cheese and gently beat in Cheddar cheese for about 25 minutes.
8) Beat in 1 3/4 cups sugar till creamy-smooth.
9) Beat in the eggs each at a time. Add cream, vanilla, and 1 teaspoon lemon rind.
10) Pour the mixture over prepared crust.
11) Bake in oven for 12 minutes and decreased to low heat at 250°. Bake for 2 hours till firm on top.
12) Place cake in pan on a wire rack and let cool completely. Remove the foil wrapping.
13) Loosen cake around edge with a knife. Carefully lift off side of pan and lift cake on its metal base.
SERVING
14) Garnish with fresh fruit on top.
1) Bake oven extremely hot to 500°
MAKING
2) In a small bowl mix zwieback crumbs with 3 tablespoons sugar and 1 teaspoon of the grated lemon rind.
3) Mix melted butter or margarine.
4) Spread evenly at the base and up side of a buttered 8-inch spring-form pan.
5) Place pan on a 12-inch-long piece of double-thick foil. Fold the foil up around side to prevent butter from spilling while baking.
6) Chill the mixture while you make the filling.
7) In a large bowl soften cream cheese and gently beat in Cheddar cheese for about 25 minutes.
8) Beat in 1 3/4 cups sugar till creamy-smooth.
9) Beat in the eggs each at a time. Add cream, vanilla, and 1 teaspoon lemon rind.
10) Pour the mixture over prepared crust.
11) Bake in oven for 12 minutes and decreased to low heat at 250°. Bake for 2 hours till firm on top.
12) Place cake in pan on a wire rack and let cool completely. Remove the foil wrapping.
13) Loosen cake around edge with a knife. Carefully lift off side of pan and lift cake on its metal base.
SERVING
14) Garnish with fresh fruit on top.
Chef
