swiss cheesecake

Ingredients

• Servings: 1
• crust:
• 1 1/4 cups graham cracker crumbs
• 1/3 cup white sugar
• 1/4 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
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 6 eggs, separated
• 1/3 cup all-purpose flour
• topping:
• 2 pears - peeled, cored and sliced
• 3/4 cup currant jelly

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 3 hrs 45 mins


• for crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. press 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.