Vermont Cheddar Cheese Pie Recipe
Ingredients
| Dry bread crumbs | 1/3 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs) | |
| 4 8-ounce packages cream cheese | ||
| Eggs | 5 | |
| Egg yolks | 3 | |
| Heavy cream | 1/3 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Yellow onion | 1 , grated | |
| Cheddar Cheese | 2 Cup (16 tbs), grated | |
| Parsley | 1 Tablespoon, minced | |
| 1 teaspoon chopped fresh basil leaves or 1/2 teaspoon dried | ||
| Dried tarragon | 1/2 Teaspoon, chopped | |
| 1 teaspoon chopped fresh dill or 1 teaspoon dried | ||
| Beer | 1/3 Cup (16 tbs) | |
Directions
Preheat the oven to 250°.
Wrap the outside of a 10-inch spring-form pan in aluminum foil.
Butter the bottom and sides of the pan and sprinkle with bread crumbs and Parmesan cheese.
In a large bowl beat together the cream cheese, eggs, yolks, cream and flour until well mixed.
Fold in the garlic, onion, Cheddar cheese and herbs.
Add the beer, mixing just until blended.
Pour the filling into the spring-form pan.
Prepare a bain marie by placing the spring-form pan in a larger pan.
Add enough boiling water to come halfway up the sides of the springform pan.
Bake the pie for 1 hour and 40 minutes.
Turn the oven off and leave the pie for 1 hour.
The pie is done when the top is light brown and the center is firm, determined by shaking it from side to side.
Remove the pie from the oven and let it cool for 2 hours.
Remove the foil from the pan and discard it.
Cut the pie into wedges to serve.
Wrap the outside of a 10-inch spring-form pan in aluminum foil.
Butter the bottom and sides of the pan and sprinkle with bread crumbs and Parmesan cheese.
In a large bowl beat together the cream cheese, eggs, yolks, cream and flour until well mixed.
Fold in the garlic, onion, Cheddar cheese and herbs.
Add the beer, mixing just until blended.
Pour the filling into the spring-form pan.
Prepare a bain marie by placing the spring-form pan in a larger pan.
Add enough boiling water to come halfway up the sides of the springform pan.
Bake the pie for 1 hour and 40 minutes.
Turn the oven off and leave the pie for 1 hour.
The pie is done when the top is light brown and the center is firm, determined by shaking it from side to side.
Remove the pie from the oven and let it cool for 2 hours.
Remove the foil from the pan and discard it.
Cut the pie into wedges to serve.
Chef
