 30 Servings
1 ¼ cups flour, divided
2 teaspoons salt, divided
2 teaspoons plus 1 Tablespoon fresh tarragon, chopped
1/2 teaspoon grated lemon zest
6 Tablespoons butter, very cold and cut into 6 pieces
3 Tablespoons plus 3/4 cup Wheat beer
3 packages (8 oz each) cream cheese, softened
1 package (5 oz) goat cheese, softened
1/2 teaspoon black pepper
5 large eggs
1/2 cup Parmesan cheese, grated
3 Tablespoons fresh dill
3 Tablespoons prepared pesto
2 Tablespoons chives, chopped
2 Tablespoons lemon juice
Spray an 8-inch springform pan with cooking spray. In food processor, combine 1 cup flour, 1/2 teaspoon salt, 2 teaspoons tarragon and lemon zest; pulse to combine. Add butter; pulse until butter is the size of small peas. In small bowl, mix 3 tablespoons Wheat beer with yolk of one of the eggs; add to food processor. Pulse until mixture is crumbly. Press mixture in the bottom and halfway up the sides of prepared pan. Place pan in freezer.
Preheat oven to 425ºF.
In large bowl with electric mixer, beat cream cheese, goat cheese, 1/4 cup flour, 1 ½ teaspoons salt and black pepper until smooth. Beat in 4 remaining eggs, then Parmesan cheese, dill, pesto and chives. Stir in remaining 3/4 cup Wheat beer and lemon juice. Remove pan from freezer; pour filling into crust.
Bake cheesecake 20 minutes. Reduce oven temperature to 325ºF; bake an additional 40 to 45 minutes until top is lightly golden and filling is set. Remove cheesecake from oven; cool on wire rack. Refrigerate cheesecake for several hours. Remove from pan; transfer to serving plate. Garnish top with dill sprigs.
Cheesecake may be made up to one week ahead and refrigerated. Serve with favorite crackers, or as slices on plate.
*This information provided by National Beer Wholesalers Association, www.nbwa.org.
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