Herb & Wheat Beer Cheesecake
1 1/4 C flour, civided
2 tsp salt, divided
1 T plus 2 tsp fresh tarragon, chopped
1/2 tsp grated lemon zest
6 T butter cut into T size
3/4 C + 3 T wheat beer
3 8 oz packages cream cheese softened
5 oz goat cheese, softened
1/2 tsp pepper
5 lg eggs
1/2 C Pamesan cheese, grated
3 T fresh dill
3 T prepared pesto
2 T chopped chives
2 T lemon juice
- Spray an 8 in spring form pan with cooking spray
- In a food processor combine 1 cup flour, 1/2 tsp salt, 2 tsp tarragon and lemon zest, pulse tmbine
- Add butter, pulse until butter is the size of peas
- In a small bowl, mix 3 T wheat beer with yolk of one egg, whip lightly,
- Add to food processor
- Pulse until mixture is crumbly
- Press in the bottom and up the sides of prepared pan
- Place pan in freezer
- Preheat oven to 425* F
- In a large bowl put cream cheese, goat cheese, 1/4 cup flour, 1 1/2 tsp salt and pepper beat with electric mixer until smooth
- Beat in 4 remaining eggs, and white of other egg, Parmesan cheese, dill, pesto, and chives,
- Stir in remainig 3/4 C wheat beer and lemon juice
- Remove pan from freezer pour filling into crust
- Bake cheesecake 20 minutes, reduce heat to 325*F
- Bake an additional 40-45 minutes until otp is lightly golden and filling is set
- Remove cheesecake from Oven
- Cool on wire rack
- Refrigerate over night, remove from pan
- Transfer to serving plate
- Garnish with fresh dill
- Serve with crackers