Appetizers & Side Dishes

Swiss Cheesecake

Prep Time: 15 min  |  Cook Time: 60 min  |  Servings: 8  |  Calories: 551
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Swiss Cheesecake
Prep Time
15 min
Cook Time
60 min

There's nothing more delicious than a creamy cheesecake made with a buttery handcrafted crust and smooth Sargento® Whole Milk Ricotta Cheese for ideal taste and texture along and Sargento® Shredded Swiss Cheese for that authentic cheesy taste you crave.

  • =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® Shredded Swiss Cheese
  • 6 Tbsp. butter or margarine
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. cornstarch
  • 1/2 cup sugar
  • 6 eggs, separated
  1. 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.
  2. 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.

Serving Size 8

Calories 551

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 32.30g 52%
Sat. Fat 19.10g 100%
Mono Unsat. Fat 9.10g
Poly Unsat. Fat 2.10g
Cholesterol 251mg 83%
Sodium 302mg 14%
Total Carbohydrate 51g 16%
Dietary Fiber 1g 4%
Sugars 0g
Protein 15g
Vitamin A 244RE
Vitamin C 0mg 0%
Calcium 234mg 29%
Iron 2mg 11%