Swiss Cheesecake Best Family Recipes

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Tuesday, August 10, 2010

Swiss Cheesecake

"A different cheesecake--made with Swiss cheese."

Ingredients :

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup white sugar
1/four cup ground walnuts
1 teaspoon floor cinnamon
6 tablespoons melted butter
Filling:
2 cups cottage cheese
1 (eight ounce) package cream cheese, softened
eight oz. Finely shredded Swiss cheese
1 cup white sugar
1 teaspoon vanilla extract
half teaspoon almond extract
1/four teaspoon salt
6 eggs, separated
1/3 cup all-motive flour
Topping:
2 pears - peeled, cored and sliced
three/four cup currant jelly

Instructions :

Prep : 45M	Cook : 12M	Ready in : P1D

For crust, combine graham cracker crumbs, 1/three cup sugar, floor walnuts, cinnamon, and melted butter. Press onto bottom and element manner up the edges of a nine-inch springform pan. Chill crust at the same time as making ready filling.
Preheat oven to 350 ranges F (175 stages C).
Beat cottage cheese in small mixing bowl with an electric powered mixer on high velocity until nearly clean, approximately five minutes; set aside. Beat cream cheese in massive blending bowl till mild and fluffy. On medium speed, beat in Swiss cheese and cottage cheese till properly-mixed, about 3 mins. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, separately, beating well after each addition. Gradually combo in flour.
Wash egg beaters properly, so no hint of batter stays. In a separate bowl, beat egg whites till medium-stiff peaks form. Lift the beater directly up: the end of the height formed with the aid of the egg whites must curl over slightly. Fold 1/three of the egg white mixture into the cheesecake batter to lighten; fold in ultimate egg whites. Pour batter into prepared crust.
Bake in preheated oven till center is set and does not jiggle whilst pan is shaken lightly, 60 to 65 mins.
Turn oven heat off. Open oven door and permit cheesecake cool in oven. It is ordinary for the cake to sink barely in center. Refrigerate several hours or overnight.
Place cake on serving plate; carefully put off sides of pan.
For glaze, vicinity pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low warmth, stirring continuously, till melted. Spoon small amount over pear slices until all slices are covered; reserve closing jelly. Refrigerate glazed cake at the least one hour. To serve, reheat jelly and spoon a small quantity over every slice of cheesecake.

Notes :

You may alternative apple jelly for currant jelly, if you prefer.

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