Swiss Cheesecake

JJOHN32 19

"A different cheesecake--made with Swiss cheese."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 d 3 h 45 m servings 480 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 417 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.
  5. Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
  6. 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.
  7. Place cake on serving plate; carefully remove sides of pan.
  8. 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.


  • Editor's Note:
  • You may substitute apple jelly for currant jelly, if you prefer.



I made this cheesecake for Easter for my inlaws. They enjoyed it! I really like how this cheesecake is different from others, and that it is nice and light! This cake may not be for everyone (in...