Swiss Cheese Cheesecake

    (3)
    10 hours

    Everyone loves cheesecake, but have you ever tried one made with Swiss cheese? It's delightfully different!


    1 person made this

    Ingredients
    Serves: 12 

    • 1 1/4 cups sweet biscuit crumbs
    • 1/3 cup white sugar
    • 1/4 cup ground walnuts
    • 1 teaspoon ground cinnamon
    • 6 tablespoons melted butter
    • 2 cups cottage cheese
    • 220g cream cheese, softened
    • 2 cups finely grated Swiss cheese
    • 1 cup white sugar
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon almond essence
    • 1/4 teaspoon salt
    • 6 eggs
    • 1/3 cup plain flour
    • 2 pears - peeled, cored and chopped
    • 3/4 cup blackcurrant jam

    Directions
    Preparation:1hour  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:10hours 

    1. For crust combine biscuit crumbs, sugar, ground nuts, cinnamon and melted butter. Press onto bottom and part way up sides of a springform pan. Chill crust while preparing filling.
    2. Preheat oven to 180 degrees C.
    3. 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, essences 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.
    4. Bake 60 - 65 minutes or until centre is set.
    5. Turn oven heat off. Open oven door and let cake cool in oven. It is normal for the cake to sink slightly in centre. Refrigerate several hours or overnight. Place cake on serving plate. Carefully remove sides of pan.
    6. For glaze place pears (apples can be used) in a decorative pattern on top of cheesecake. Heat blackcurrant jam 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 jam and spoon a small amount over each piece.

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    Reviews and Ratings
    Global Ratings:
    (3)

    Reviews in English (3)

    by
    18

    I made this cheesecake for Easter for my inlaws. They enjoyed it! I really like how this cheesecake is different from others, and that it is nice and light! This cake may not be for everyone (in taste) I loved it and so did my husbands family!! Will be making it again soon!!!  -  01 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    0

    Too bland for me.  -  17 Apr 2017  (Review from Allrecipes UK & Ireland)

    by
    0

    I used the basic recipe and method, but subbed many ingredients according to what I had on hand. I love the lighter texture! It's easy, accurate, and I can't wait to try it again using different cheeses! my subs - I cut the recipe in half, used ginger snaps for graham crackers, 1 T Lemon peel and 1/4 t ground ginger instead of vanilla and almond, Montamore ( semi-hard with a sweet parm flavor) instead of swiss. I used 1 c custard cups, topped with sliced pears, a twist of fresh ground black pepper and a few chopped walnuts before baking. 325 for 30 min. No additional toppings after. Y. U. M. !!!!!! The texture and different cheese flavor is exciting! Next I'm going to see how well they freeze... Thanks for a great recipe that I'll be "playing with" for a long time!  -  13 Feb 2016  (Review from Allrecipes USA and Canada)

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