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Swiss Cheesecake

Prep Time: 15

Cook Time: 60

Serves: Serves: 8

Ingredients

Crust:

• 1-1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 egg
• 1/2 cup butter or margarine, softened

Filling:

• 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
• 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
• 6 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 3 Tbsp. cornstarch
• 1/2 cup sugar
• 6 eggs, separated

Directions

• For crust: combine flour and sugar in bowl. Add egg and butter; mix ingredients thoroughly. Press onto bottom and 1 inch up sides of 9-inch springform pan. Prick crust bottom several times with fork. Bake in preheated 400°F oven 15 minutes or until light brown; cool on rack.

• Combine Ricotta cheese, Swiss cheese, butter, flour, cornstarch and sugar in bowl; beat with electric mixer. Add egg yolks, one at a time, at low speed, mixing thoroughly after each. Beat egg whites in separate bowl until stiff peaks form; fold into cheese mixture. Pour into prepared crust. Bake in preheated 350°F oven 45 minutes or until set (cake will rise, then settle down). Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer before serving.