Swiss Cheesecake Recipes

Steps:

• Preheat oven to 375°. In a small bowl, mix cracker crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, about 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese until smooth. Beat in cream and oil. Add eggs; beat on low speed just until blended. Fold in cheese, tomatoes and green onions. Pour over crust. Return pan to baking sheet., Bake until center is almost set, 35-40 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with crackers.

Steps:

• Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
• Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
• Fold whipped topping into reserved cream cheese and spoon into crust.
• Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
• Refrigerate until set (about 2 hours).

Steps:

• Heat oven to 350°. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
• Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
• Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.

Steps:

• Preheat the oven to 350 degrees F.
• Press the cottage cheese through a sieve.
• In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well.
• Add the egg yolks, one at a time, at low speed mixing well after each addition.
• In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture.
• Pour the mixture into the prepared crust and bake for 45 minutes.
• The cake will rise above the top of the pan, then settle down again.
• Cool in the oven with the door propped open, then chill.
• Serve cold.

Steps:

• In a bowl, combine cracker crumbs and margarine. Press into the bottom of a 9" springform pan. Set aside.
• In a mixing bowl, beat cream cheese until smooth.
• Add yogurt, egg, egg yolk, basil and rosemary. Beat on low until just blended. Stir in Swiss cheese.
• Pour into prepared crust. Place pan on baking sheet and bake at 350F for 40-50 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour. Refrigerate overnight.
• Cut in wedges and serve with crackers.

Steps:

• 1. Combine crushed crackers and melted margarine. Press into bottom and 1 1/2" up sides of 8" springform. Set aside. beat cream cheese until soft. Add yogurt, basil, rosemary and 1/2 t pepper. Blend. Add egg and egg yolk and beat on low until mixed. Stir in swiss cheese and pour into pan. Place pan on cookie sheet and bake at 375 degrees 45-50 min. Loosen sides of pan with narrow spatula. Cool 30 min and remove sides to cool completely. Return sides of pan, chill overnight. Serve in little wedges with crackers.