Swiss Cheesecake

This elegant cheesecake gets a slight nutty flavor from Swiss cheese, and a light texture from cottage cheese and beaten egg whites. It's topped with fresh pear slices and a jelly glaze.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 480 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon almond extract
• ⅓ cup white sugar
• 1 (8 ounce) package cream cheese, softened
• 2 cups cottage cheese
• ⅓ cup all-purpose flour
• ¼ cup ground walnuts
• 6 tablespoons melted butter
• 6 eggs, separated
• 1 ¼ cups graham cracker crumbs
• 8 ounces finely shredded Swiss cheese
• 2 pears - peeled, cored and sliced
• ¾ cup currant jelly

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.

Step 6

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.

Step 7

Place cake on serving plate; carefully remove sides of pan.

Step 8

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.