I love making and eating cheesecakes, so when I stumbled upon this recipe for Ginger Beer Cheesecake and at the same time had at six-pack of Short’s Brewing Ginger in the Rye in my fridge, I figured it was destiny. I altered the recipe only slightly, and the result was a full belly.
Ingredients
- 1 box of vanilla wafers
- 1/2 stick of butter
- 1/2 cup of sugar
- 1 cup of Ginger in the Rye
- 1 cup of sugar
- 2 8oz packages of cream cheese
- 2 teaspoons of vanilla
- 3 eggs
- 1/2 cup of cream
Step 1
Bring the beer and sugar to a boil and simmer until the sugar dissolves. Set aside and let liquid cool to room temperature.
Step 2
Make the crust by crushing the wafers and adding melted butter and sugar. Press into a spring form pan, and refrigerate while making the filling. Preheat the oven to 450 degrees.
Step 3
Mix the cream cheese, sugar, eggs, vanilla, and cream together in a large bowl. When the mixture is smooth, blend in the beer/sugar liquid. Remove the crust from the fridge, and fill with cream cheese mixture.
Step 4
Place in the oven on center rack for 10 minutes. Then lower the temperature to 300 degrees and continue cooking another 45 minutes to an hour. Cool and refrigerate for a couple of hours before serving. Top with strawberries or your favorite fresh fruit and serve.
