Savory Swiss Cheesecake
Makes 1 9-inch cheesecake (about two dozen servings)
Ingredients
1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 TB butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 TB oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 oz baby Swiss cheese*, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers, for serving
*I opted for a more flavorful Gruyère in place of a standard American Swiss cheese.
Directions
Set oven to 375°. Grease a 9-inch springform pan.
Mix together cracker crumbs and butter in a small bowl. Press crumb mixture onto the bottom of the prepared pan. Place pan on a baking sheet and bake until golden brown, about 10 minutes, then cool on a wire rack. Reduce oven temp to 325°.
In the bowl of a stand mixer, beat cream cheese until smooth, about 1 minute, scraping down the sides halfway through. Beat in cream and oil, then set the mixer to low speed and slowly add the eggs. Beat on low until just blended. Next, fold in the cheese, tomatoes and green onions, then pour over crust, using a spatula to evenly distribute and smooth the filling. Return pan to baking sheet.
Bake 35-40 minutes, center should not quite be set. Cool on a wire rack 10 minutes, then run a knife around the edge of the cheesecake to loosen the sides from the pan. Cool completely, then cover and refrigerate overnight.
When ready to serve, remove from pan, slice, and serve with crackers.
Recipe based on Taste of Home’s Swiss cheesecake: Baby Swiss Appetizer Cheesecake
Makes 1 9-inch cheesecake (about two dozen servings)
Ingredients
1-1/2 cups crushed Ritz crackers (about 36 crackers)
3 TB butter, melted
3 packages (8 ounces each) cream cheese, softened
1/4 cup heavy whipping cream
1 TB oil from sun-dried tomatoes
3 large eggs, room temperature, lightly beaten
6 oz baby Swiss cheese*, shredded
1/2 cup oil-packed sun-dried tomatoes, patted dry and thinly sliced
4 green onions, chopped
Crackers, for serving
*I opted for a more flavorful Gruyère in place of a standard American Swiss cheese.
Directions
Set oven to 375°. Grease a 9-inch springform pan.
Mix together cracker crumbs and butter in a small bowl. Press crumb mixture onto the bottom of the prepared pan. Place pan on a baking sheet and bake until golden brown, about 10 minutes, then cool on a wire rack. Reduce oven temp to 325°.
In the bowl of a stand mixer, beat cream cheese until smooth, about 1 minute, scraping down the sides halfway through. Beat in cream and oil, then set the mixer to low speed and slowly add the eggs. Beat on low until just blended. Next, fold in the cheese, tomatoes and green onions, then pour over crust, using a spatula to evenly distribute and smooth the filling. Return pan to baking sheet.
Bake 35-40 minutes, center should not quite be set. Cool on a wire rack 10 minutes, then run a knife around the edge of the cheesecake to loosen the sides from the pan. Cool completely, then cover and refrigerate overnight.
When ready to serve, remove from pan, slice, and serve with crackers.
Recipe based on Taste of Home’s Swiss cheesecake: Baby Swiss Appetizer Cheesecake
