Swiss Cheesecake Best Dishes

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Swiss Cheesecake

"A one-of-a-kind 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 ground cinnamon
6 tablespoons melted butter
Filling:
2 cups cottage cheese
1 (eight ounce) bundle cream cheese, softened
eight ounces finely shredded Swiss cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/four teaspoon salt
6 eggs, separated
1/3 cup all-reason flour
Topping:
2 pears - peeled, cored and sliced
three/four cup currant jelly

Instructions :

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

For crust, integrate graham cracker crumbs, 1/three cup sugar, ground walnuts, cinnamon, and melted butter. Press onto backside and element way up the sides of a nine-inch springform pan. Chill crust whilst making ready filling.
Preheat oven to 350 degrees F (one hundred seventy five tiers C).
Beat cottage cheese in small mixing bowl with an electric powered mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in big blending bowl until mild and fluffy. On medium velocity, beat in Swiss cheese and cottage cheese until properly-combined, approximately three minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one by one, beating well after every addition. Gradually blend in flour.
Wash egg beaters nicely, so no hint of batter remains. In a separate bowl, beat egg whites till medium-stiff peaks shape. Lift the beater instantly up: the end of the height fashioned via the egg whites have to curl over slightly. Fold 1/three 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 middle is set and does not jiggle whilst pan is shaken gently, 60 to sixty five mins.
Turn oven warmth off. Open oven door and let cheesecake cool in oven. It is ordinary for the cake to sink barely in middle. Refrigerate numerous hours or overnight.
Place cake on serving plate; carefully take away facets of pan.
For glaze, place pear slices in a ornamental pattern on top of cheesecake. Heat currant jelly in small saucepan over low warmness, stirring continuously, till melted. Spoon small amount over pear slices till all slices are covered; reserve last jelly. Refrigerate glazed cake as a minimum one hour. To serve, reheat jelly and spoon a small quantity over each slice of cheesecake.

Notes :

You can also substitute apple jelly for currant jelly, if you prefer.

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