Swiss Cheesecake Best Dishes

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Swiss Cheesecake

"A one-of-a-kind cheesecake--made with Swiss cheese."

Ingredients :

Crust:
1 1/four 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 (8 ounce) package cream cheese, softened
8 ounces finely shredded Swiss cheese
1 cup white sugar
1 teaspoon vanilla extract
half teaspoon almond extract
1/4 teaspoon salt
6 eggs, separated
1/3 cup all-reason flour
Topping:
2 pears - peeled, cored and sliced
three/4 cup currant jelly

Instructions :

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

For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto backside and component manner up the edges of a 9-inch springform pan. Chill crust while preparing filling.
Preheat oven to 350 ranges F (one hundred seventy five levels C).
Beat cottage cheese in small mixing bowl with an electric mixer on excessive speed till nearly smooth, approximately five mins; set aside. Beat cream cheese in massive mixing bowl till mild and fluffy. On medium velocity, beat in Swiss cheese and cottage cheese till well-mixed, approximately 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, separately, beating nicely after each addition. Gradually mixture 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 instantly up: the top of the peak formed by using the egg whites have to curl over barely. Fold 1/three of the egg white combination into the cheesecake batter to lighten; fold in closing egg whites. Pour batter into prepared crust.
Bake in preheated oven until center is set and would not jiggle when pan is shaken lightly, 60 to 65 mins.
Turn oven heat off. Open oven door and allow 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; cautiously do away with aspects of pan.
For glaze, area pear slices in a ornamental sample on top of cheesecake. Heat currant jelly in small saucepan over low warmness, stirring constantly, until melted. Spoon small amount over pear slices till all slices are covered; reserve ultimate 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 also replacement apple jelly for currant jelly, if you pick.

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