Crust:
1 c sifted flour
1/4 c sugar
1 tsp. grated lemon rind
1/2 c butter - softened
1 egg yolk
1/4 tsp. vanilla
Filling:
2 lbs cream cheese
1 c cheddar cheese, finely grated
1 3/4 c sugar
1/4 tsp. vanilla
1/2 tsp. lemon rind
1/2 tsp. orange rind
4 eggs
2 egg yolks
1/4 c Rare Vos ale
1/4 c heavy cream

Crust:
Preheat oven to 500 F. To prepare the crust, mix the flour, sugar and lemon rind. Cream with the butter. Add the egg yolk and vanilla. Stir until a soft dough is formed. Press one third of the dough onto the bottom of an 8 springform pan. Bake for 8-10 minutes or until lightly browned. Watch carefully, as it burns quickly. Let cool. Press the remaining dough around the sides of the pan, coming within 1 of the top.
Filling:
Beat the cream cheese until light and fluffy. Beat in the Cheddar cheese until well blended. Add the sugar, vanilla and lemon and orange rinds. Beat until smooth. Add the eggs and yolks, one at a time, beating well after each addition. Stir in beer and heavy cream. Pour into prepared crust. Return to 500F oven and bake for 8-10 minutes or until lightly browned. Reduce the oven temperature to 250 F. Bake for 1 to 1 1/2 hours or until a tester inserted in the center comes out fairly clean. Cool to room temperature. Serve warm or chilled. Serve this unusual cheesecake with fresh fruit slices.