Ingredients Edit

Directions Edit

  1. Preheat the oven to 300°F.
  2. Lightly butter the bottom only of a 9-inch spring form pan with removable side.
  3. In a medium-size bowl, combine the cookie crumbs, 2 tablespoons of the sugar, the ginger, and butter.
  4. Press firmly into the bottom of the prepared pan.
  5. Chill while making the filling.
  6. In a large bowl with an electric mixer at medium speed, beat both cheeses just until smooth.
  7. Gradually add the remaining 1 cup of sugar, beating just until light and fluffy.
  8. Add the eggs, one at a time, beating just until each is combined.
  9. At low speed, beat in the beer and heavy cream.
  10. Pour into the prepared pan.
  11. Bake for 1½ hours or until the center is set and the top is lightly golden, but do not brown.
  12. Turn off the oven and place a wooden spoon in the door to hold it slightly ajar; let the cake sit in the oven for 30 minutes.
  13. Remove the cake to a wire rack and cool completely.
  14. Chill for several hours or overnight.
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