Swiss Cheesecake isn't your typical cheesecake but a delicious, savory appetizer that is lightened up a bit, but still loaded with flavor. I downsized the ingredients to a 6-inch size springform pan which gave me about 12-15 servings, perfect for a small group.
Our household will jump all over anything cheesy.
2/3 cup finely crushed wheat crackers (I used Wheat Thins)
2 tablespoons butter, melted
8 ounces reduced fat cream cheese, softened
1 1/3 cups reduced fat plain yogurt
dash of dried basil, crushed
pinch of dried rosemary, also crushed
1 1/2 cups shredded reduced fat Swiss cheese
Assorted crackers or vegetables
In a food processor, process wheat crackers until crushed; stir in melted butter. Press in the bottom of a 6-inch springform pan and set aside.
Place cream cheese in a mixing bowl and mix at medium speed until smooth. Add the yogurt, egg, basil and rosemary (using your own interpretation of "dash" and "pinch") and continue mixing until well blended.
Stir in Swiss cheese. Pour onto prepared crust. Place pan on a baking sheet and into a 350-degree oven. Bake 45-50 minutes until almost set - only the very center will still appear soft. Cheesecake will set completely as it cools.
Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen the cheesecake and cool for another hour. Refrigerate several hours or overnight before serving. Garnish with a sprig of fresh rosemary and serve with crackers or vegetables of choice.
This recipe clipping looks to be several years old and appears to have been cut from a catalog - or at least there are drapery and rug selections shown on the reverse side. I don't believe I ordered either but I kept the recipe ...
glad I did!
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