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
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XxTwillight _xX
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was nice and crispy and the filling was creamy and smooth. I would recommend using less sugar in the filling next time.
Everskies
[email protected]This cheesecake was delicious! The crust was flaky and the filling was creamy and smooth. The flavor was amazing, with just the right amount of sweetness and tanginess. I will definitely be making this again.
Raelynn Squire
[email protected]I was disappointed with this cheesecake. The crust was soggy and the filling was too dense. The flavor was also not very good. I would not recommend this recipe.
Mahar Rizwan
[email protected]This cheesecake was amazing! The crust was flaky and buttery, and the filling was creamy and smooth. The flavor was perfect, with just the right amount of sweetness and tanginess. I will definitely be making this again.
forkwasharon anya
[email protected]This cheesecake was a bit too dense for my taste, but it was still very good. The flavor was great and the crust was nice and crispy. I would recommend using less cream cheese in the filling next time.
Alisha Qeen
[email protected]I made this cheesecake for my husband's birthday and he loved it! The crust was perfect and the filling was creamy and smooth. The flavor was amazing. I will definitely be making this again.
Haris Mansoor
[email protected]This was my first time making Swiss cheesecake and it was a success! The cheesecake was delicious and everyone loved it. The crust was crispy and the filling was creamy and smooth. I will definitely be making this again.
Eli Haas
[email protected]I've made this cheesecake several times and it always turns out perfect. It's a great recipe for special occasions or just for a weekend treat. The creamy filling and flaky crust are always a hit with my family and friends.
Junaid jutt Jutt
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good. The crust was nice and crispy and the filling was creamy and smooth. I would recommend using less sugar in the filling next time.
Taiwo Mercy
[email protected]I love Swiss cheesecake and this recipe did not disappoint! The crust was flaky and the filling was creamy and smooth. The lemon zest added a nice touch of flavor. I would definitely recommend this recipe to anyone who loves cheesecake.
PENNY English
[email protected]This was my first time making a Swiss cheesecake and it turned out great! I followed the recipe exactly and it was easy to follow. The cheesecake was delicious and I will definitely be making it again.
MD Sahalom Hossen
[email protected]I made this cheesecake for a party and it was a huge hit! Everyone loved it. The crust was perfectly crispy and the filling was light and fluffy. The flavor was amazing, with just the right amount of sweetness. I will definitely be making this cheese
Carol Watkins
[email protected]This Swiss cheesecake was a real delight! The texture was smooth and creamy, with a perfect balance of sweetness and tanginess. The crust was flaky and buttery, and the filling was rich and flavorful. I loved the addition of the lemon zest, which gav