SWISS CHEESE SATURATED FAT RECIPES

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SAVORY SWISS CHEESECAKE RECIPE: HOW TO MAKE IT



Savory Swiss Cheesecake Recipe: How to Make It image

Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening. —Marjorie Turner, Poquoson, Virginia

Provided by Taste of Home

Categories     Appetizers

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 10

1 cup finely crushed thin wheat crackers
3 tablespoons butter, melted
12 ounces reduced-fat cream cheese
2 cups reduced-fat plain yogurt
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
2 cups shredded reduced-fat Swiss cheese
Assorted crackers

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese., Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 169 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 fat

SAVORY SWISS CHEESECAKE RECIPE: HOW TO MAKE IT



Savory Swiss Cheesecake Recipe: How to Make It image

Big on Swiss cheese flavor, this creamy appetizer is irresistible at a festive buffet table! I serve this savory cheesecake before a holiday meal several years ago, and it was the hit of the evening. —Marjorie Turner, Poquoson, Virginia

Provided by Taste of Home

Categories     Appetizers

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 10

1 cup finely crushed thin wheat crackers
3 tablespoons butter, melted
12 ounces reduced-fat cream cheese
2 cups reduced-fat plain yogurt
1 large egg, room temperature
1 large egg yolk, room temperature
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary, crushed
2 cups shredded reduced-fat Swiss cheese
Assorted crackers

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese., Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers.

Nutrition Facts : Calories 169 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 fat

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