A Bit Of Swiss Cake Recipes

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SWISS CHEESECAKE



Swiss Cheesecake image

A different cheesecake--made with Swiss cheese.

Provided by JJOHN32

Categories     Desserts     Cakes     Cheesecake Recipes

Time P1DT3h45m

Yield 12

Number Of Ingredients 16

1 ¼ cups graham cracker crumbs
⅓ cup white sugar
¼ cup ground walnuts
1 teaspoon ground cinnamon
6 tablespoons melted butter
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
½ teaspoon almond extract
¼ teaspoon salt
6 eggs, separated
⅓ cup all-purpose flour
2 pears - peeled, cored and sliced
¾ cup currant jelly

Steps:

  • For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend 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 straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 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 center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
  • Turn oven heat off. Open oven door and let cheesecake 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 pear slices 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 until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 53.9 g, Cholesterol 140.7 mg, Fat 23.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 13.1 g, Sodium 417 mg, Sugar 41.8 g

A BIT OF SWISS CAKE



A Bit of Swiss Cake image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 7

1 yellow cake mix
8 oz cream cheese
1 box vanilla instant pudding
2 cups milk
1 can (16 oz.) crushed pineapple, drained
1 tub Cool Whip
1 cup chopped pecans

Steps:

  • Bake cake as directed, allow to cool.
  • Mix cream cheese, pudding, milk, and blend with mixer till blended well. Spread on top of cooled cake.
  • Then add the crushed pineapple as the next layer. Frost with Cool Whip and sprinkle on pecans. Keep in refrigerator until ready to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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