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Recipe Swiss Cheesecake (Cake)
Home Cooking Recipes
Required Ingredients:
- 1 1/4 cups graham cracker crumbs
- 1/3 cup white sugar
- 1/4 cup ground walnuts
- 1 teaspoon ground cinnamon
- 6 tablespoons melted butter
- 2 cups cottage cheese
- 1 (8 ounce) package cream cheese, softened
- 2 cups finely shredded Swiss cheese
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- 6 eggs
- 1/3 cup all-purpose flour
- 2 pears - peeled, cored and chopped
- 3/4 cup currant jelly
Preparing/Cooking:
- For crust combine graham cracker crumbs, sugar, ground nuts, cinnamon and melted butter.
- Press onto bottom and part way up sides of a 9 inch springform pan.
- Chill crust while preparing filling.
- Preheat oven to 350 degrees F (175 degrees C).
- For filling, beat cottage cheese in small mixing bowl on high speed of mixer until almost smooth -- about 5 minutes.
- Set aside.
- Beat cream cheese in large mixing bowl until light and fluffy.
- Beat in Swiss cheese and cottage cheese until well-blended - about 3 minutes - on medium speed of mixer.
- Beat in sugar, extracts and salt.
- Beat in egg yolks, one at a time, beating well after each addition.
- Gradually blend in flour.
- Beat egg whites until soft peaks form.
- Gently fold into cheese mixture.
- Spoon into crust.
- Bake 60 - 65 minutes or until center is set.
- Turn oven heat off.
- Open oven door and let cake 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 pears (apples can be used) 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.
- Refrigerate glazed cake at least one hour.
- To serve, reheat jelly and spoon a small amount over each piece.
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