Baby Swiss Appetizer Cheesecake Food

BABY SWISS APPETIZER CHEESECAKE

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.

HAM AND SWISS APPETIZER CHEESECAKE

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.

SWISS CHEESECAKE

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.