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Preheat
the oven to 250° (the pie cooks slowly at this low temperature).
Wrap the outside of a 10-inch springform pan coated with DuPont
SilverStone® non-stick in aluminum foil. Cover the bottom and
sides of the pan with a little butter and sprinkle with the breadcrumbs
and Parmesan cheese to form a thin outer crust.
In
a large bowl, beat together the cream cheese, eggs, yolks, cream,
and flour until well mixed. Fold in the garlic, onion, Cheddar,
and herbs. Add the beer, mixing just until blended. Pour the filling
into the pan.
Prepare
bain-marie
(water bath) by placing the springform pan into a larger pan, with
water coming halfway up the sides of the springform. Bake the pie
for 1 hour and 40 minutes. Turn the oven off and leave the pie in
the hot oven with the door closed for 1 hour more. The pie is done
when the top is light brown and the center is firm, determined by
gently shaking it from side to side.
Remove
the pie from the oven. Remove the foil and let cool on a wire rack
for 2 hours. Release the pie from the springform pan slowly. Cover,
preferably in a plastic cake carrying container, if you are on the
way to the picnic directly. Otherwise, refrigerate until ready to
use.
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