Sharp Cheddar Cheesecake Recipes

CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
• For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
• For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
• For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
• Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
• Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

CHEDDAR CHILI CHEESECAKE

Steps:

• Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
• Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
• of sharp cheddar cheese and next six ingredients.
• Beat at low speed till well blended.
• Pour half of the cream cheese mixture in pan and top with remaining ham.
• Pour remaining cheese mixture over ham.
• Bake at 325 degrees for 1 hour or until center is set.
• Let stand for 30 minutes.
• Gently run a knife around the edge of the cheesecake and release sides of pan.
• Serve at room temperature with crackers.

SHARP CHEDDAR CHEESECAKE

Steps:

• Mix 2 ingredients for crust.
• Spread in springform pan and bake for 8 minutes until partially cooked.
• In a seperate bowl mix the filling ingredients together.
• Spread over crust.
• Bake at 350 degrees for 35-40 minutes or until the center is set.
• Serve with crackers and fruit is desired.

BEER AND CHEDDAR CHEESECAKE

Steps:

• Preheat oven to 300F degrees.
• For crust, combine crumbs with melted butter.
• Press on bottom and sides of a buttered 8-inch spring-form pan.
• For filling, beat cream cheese until soft.
• Beat in sugar.
• Add eggs, one at a time, beating well after each addition.
• Add lemon juice, beer, and cheese.
• Mix thoroughly.
• Fold in cream.
• Pour into the crust.
• Bake in preheated oven for 1 ½ to 2 hours, or until center is set (cake will be golden in color).
• Do not remove from oven.
• Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually.
• Remove from oven and cool.
• Chill before serving.