Creamy Swiss Herb Cheesecake
Indulge in the rich and savory flavors of this Creamy Swiss Herb Cheesecake, a delightful twist on traditional cheesecake. This unique dish makes for an impressive centerpiece at any gathering, offering a perfect balance of creamy Swiss cheese and aromatic herbs. It features a crunchy cracker crust that complements the luscious filling, making it the ideal appetizer or spread for your next party. Though the preparation looks simple, it requires some planning as it needs to chill overnight, allowing the flavors to meld beautifully. Your guests will be amazed when you present this extraordinary cheesecake, perfect for dipping with an assortment of crackers.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
thin wheat crackers
1 cup (finely crushed)
margarine
3 tablespoons (melted)
cream cheese
12 ounces (softened)
plain yogurt
16 ounces (none)
egg
1 (none)
egg yolk
1 (none)
dried basil
1/4 teaspoon (none)
dried rosemary
1/8 teaspoon (crushed)
shredded Swiss cheese
2 cups (none)
assorted crackers
for serving (none)
Instructions
1
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2
In a medium bowl, combine the finely crushed wheat crackers with melted margarine. Mix until the crumbs are evenly coated.
3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
4
In a large mixing bowl, beat the cream cheese using an electric mixer until it is smooth and creamy.
5
Add the plain yogurt, whole egg, egg yolk, dried basil, and crushed rosemary to the mixing bowl. Beat on low speed until everything is just blended, taking care not to overmix.
6
Gently fold in the shredded Swiss cheese using a spatula until evenly incorporated.
7
Pour the savory cheese mixture over the prepared crust and smooth the top with a spatula.
8
Place the springform pan on a baking sheet and bake in the preheated oven for 40-50 minutes, or until the center is set but slightly jiggly.
9
Once cooked, carefully run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool at room temperature for 1 hour.
10
Cover the cheesecake with plastic wrap or foil and refrigerate overnight to let the flavors develop and the texture set.
11
When ready to serve, slice the cheesecake into wedges and accompany it with an assortment of crackers.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Swiss Herb Cheesecake?
It is a savory appetizer featuring Swiss cheese, herbs, and a crunchy wheat cracker crust, served as a spread for parties.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
What type of pan is required for this recipe?
A 9-inch springform pan is required for this cheesecake.
How do I prepare the crust?
Combine 1 cup of finely crushed thin wheat crackers with 3 tablespoons of melted margarine and press firmly into the bottom of the pan.
Should the cream cheese be softened?
Yes, use 12 ounces of softened cream cheese to ensure a smooth and creamy texture when beaten.
What herbs are used in the savory filling?
The recipe uses 1/4 teaspoon of dried basil and 1/8 teaspoon of crushed dried rosemary.
How many eggs are needed?
You will need one whole egg and one egg yolk.
Does this recipe use yogurt?
Yes, it uses 16 ounces of plain yogurt.
How do I add the Swiss cheese to the mixture?
Gently fold in 2 cups of shredded Swiss cheese using a spatula until it is evenly incorporated.
How long does the cheesecake need to bake?
Bake the cheesecake for 40-50 minutes until the center is set but slightly jiggly.
What is the first step after taking it out of the oven?
Carefully run a knife around the edge of the pan to loosen the cheesecake.
How long should it cool at room temperature?
Allow the cheesecake to cool at room temperature for 1 hour before refrigerating.
Does this recipe require chilling?
Yes, it must be covered and refrigerated overnight to allow flavors to meld and the texture to set.
How should I serve the savory cheesecake?
Slice it into wedges and serve with an assortment of crackers.
Can I use butter instead of margarine for the crust?
Yes, butter can be substituted for margarine in the cracker crust.
What is the serving size for this dish?
The recipe does not specify a serving size, but it is typically served as an appetizer spread for groups.
Is this a sweet dessert?
No, this is a savory cheesecake intended as an appetizer or spread.
What kind of crackers are used for the crust?
Thin wheat crackers are used to create the crunchy base.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the cream cheese until smooth.
Should I use a baking sheet?
Yes, place the springform pan on a baking sheet before putting it in the oven.
What should I use to smooth the top of the filling?
A spatula can be used to smooth the savory cheese mixture over the crust.
Is the rosemary used whole or crushed?
The dried rosemary should be crushed before adding it to the mixture.
Can this be made the same day it is served?
It is best made a day in advance because it requires overnight refrigeration.
What should the texture of the beaten cream cheese be?
It should be beaten until it is smooth and creamy before adding other ingredients.
How many ingredients are in this recipe?
There are 10 main ingredients including the crackers for serving.
What type of yogurt should I buy?
Use plain yogurt for this recipe.
How do I prevent overmixing?
Beat the yogurt, eggs, and herbs on low speed until just blended.
Should the pan be greased?
Yes, grease the 9-inch springform pan before adding the crust ingredients.
How do I cover the cheesecake for chilling?
Cover the pan with plastic wrap or foil before putting it in the refrigerator.
What makes this cheesecake unique?
Its savory profile using Swiss cheese and herbs instead of traditional sweet ingredients makes it a unique appetizer centerpiece.