Swiss Cheesecake
Yield
10 servingsPrep
20 minCook
45 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 x shortbread | |||
| cheesecake | |||
| 2 | cups |
cottage cheese
|
*
|
| 1 | cup |
swiss cheese
grated |
|
| ½ | cup |
sugar
granulated |
|
| 6 | large |
egg yolks
|
|
| 9 | large |
egg whites
|
|
| 6 | tablespoons |
butter
softened |
|
| 3 | tablespoons |
unbleached all-purpose flour
|
|
| 3 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 x shortbread | |||
| cheesecake | |||
| 473 | ml |
cottage cheese
|
*
|
| 237 | ml |
swiss cheese
grated |
|
| 118 | ml |
sugar
granulated |
|
| 6 | large |
egg yolks
|
|
| 9 | large |
egg whites
|
|
| 9E+1 | ml |
butter
softened |
|
| 45 | ml |
unbleached all-purpose flour
|
|
| 45 | ml |
cornstarch
|
|
Directions
Preheat the oven to 350℉ (180℃).
Press the cottage cheese through a sieve.
In a large mixing bowl, beat together the cottage cheese, swiss cheese, butter, flour, cornstarch and sugar blending well.
Add the egg yolks, one at a time, at low speed mixing well after each addition.
In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture.
Pour the mixture into the prepared crust and bake for 45 minutes.
The cake will rise above the top of the pan, then settle down again.
Cool in the oven with the door propped open, then chill.
