1 1/2  cup           All-purpose flour
                        Sugar
                        Grated lemon peel
     1/2  cup           Butter or margarine
   4                    Egg yolks
                        Vanilla extract
   4      (8 oz) pkgs   cream cheese
   1      cup           Very sharp cheddar cheese
                        finely shredded
   4                    Eggs
     1/4  cup           Beer
     1/4  cup           Heavy cream
     1/2  teaspoon      Grated orange peel
Early in the day: 1.  In a medium bowl, combine flour, 6 tablespoons sugar,
and 1 teaspoon grated lemon peel.
With pastry blender or two knives used scissor fashion, cut in butter or
margarine until mixture resembles coarse crumbs.  With a fork, stir in 2 egg
yolks and 1/2 teaspoon vanilla to form a very stiff dough. Chill 30 minutes.
Preheat oven to 425 degrees, F. 2. Press one third of the chilled dough evenly
into the bottom of a 9 inch springform pan. Bake 8 - 10 minutes until golden
brown. Cool. Press rest of dough around sides of pan to within 1 inch of top.
Do not bake. 3. In a large bowl, with mixer at high speed, beat cream cheese
until smooth' gradually add Cheddar cheese, beating until well blended - about
5 minutes.
Occasionally scrape bowl with rubber spatula. 4. At medium speed, gradually
beat in 1/2 teaspoon grated lemon peel, 1/2 teaspoon vanilla, 1 3/4 cups
sugar, 2 egg yolks, and remaining ingredients until blended.
Beat 5 minutes, occasionally scraping bowl. 5. Pour mixture into crust. Bake
10 minutes. Turn oven control to 300F and bake 1 hour and 15 minutes longer or
until top is firm when lightly pressed with a finger. 6.
Cool in pan on wire rack. Cake will sink in center, leaving cracks around
crust. With spatula, loosen pan side and remove. Loosen cake from pan bottom;
slide onto plate; chill. Makes about 12 servings.