SWISS CHEESECAKE
A different cheesecake--made with Swiss cheese.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time P1DT3h45m
Yield 12
Number Of Ingredients 16
Steps:
- For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
- Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
- Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
- Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
- Place cake on serving plate; carefully remove sides of pan.
- For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 53.9 g, Cholesterol 140.7 mg, Fat 23.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 13.1 g, Sodium 417 mg, Sugar 41.8 g
SAVORY SWISS CHEESECAKE
Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening. -Marjorie Turner, Poquoson, Virginia
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese., Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 170mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
SAVORY SWISS CHEESECAKE
I haven't tried this one yet, but it sounds absolutely delicious. Great for a party, but plan ahead as it needs to refrigerate overnight. (prep and cook times do not include fridge time)
Provided by Swan Valley Tammi
Categories Spreads
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9" springform pan. Set aside.
- In a mixing bowl, beat cream cheese until smooth.
- Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
- Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
- Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
- Cut in wedges and serve with crackers.
Nutrition Facts : Calories 3127.4, Fat 254.8, SaturatedFat 136.6, Cholesterol 1036.9, Sodium 2783.3, Carbohydrate 98.9, Fiber 3.9, Sugar 37.7, Protein 117.1
SWISS CHEESECAKE
Make and share this Swiss Cheesecake recipe from Food.com.
Provided by GrandmaIsCooking
Categories Cheesecake
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Press the cottage cheese through a sieve.
- In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well.
- Add the egg yolks, one at a time, at low speed mixing well after each addition.
- In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture.
- Pour the mixture into the prepared crust and bake for 45 minutes.
- The cake will rise above the top of the pan, then settle down again.
- Cool in the oven with the door propped open, then chill.
- Serve cold.
Nutrition Facts : Calories 249.7, Fat 14.6, SaturatedFat 8.5, Cholesterol 160.4, Sodium 294.4, Carbohydrate 16.2, Fiber 0.1, Sugar 10.5, Protein 13.3
BABY SWISS APPETIZER CHEESECAKE
This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. -Marilyn Edelman, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.
Nutrition Facts : Calories 197 calories, Fat 17g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 176mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
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