Description
Creamy baby swiss appetizer cheesecake blends savory and tangy flavors for an irresistible starter. Small gatherings will appreciate this elegant Swiss-inspired dish that promises delightful culinary moments.
Ingredients
Scale
- 3 packages (8 oz / 226 g) cream cheese, softened
- 6 oz (170 g) baby Swiss cheese, shredded
- 3 large eggs, room temperature, lightly beaten
- 1½ cups (360 mL) crushed Ritz crackers (about 36 crackers)
- ¼ cup (60 mL) heavy whipping cream
- ½ cup (120 mL) oil-packed sun-dried tomatoes, patted dry and thinly sliced
- 3 tbsps (45 mL) butter, melted
- 1 tbsp (15 mL) oil from sun-dried tomatoes
- 4 green onions, chopped
- Additional crackers, for serving
Instructions
- Crust Preparation: Pulverize Ritz crackers and blend with melted butter, creating a golden, crisp foundation. Press mixture firmly into a greased springform pan, ensuring an even layer.
- Crust Baking: Toast crust in a preheated 350°F oven until amber-hued, then cool completely to establish a sturdy base for the filling.
- Cream Cheese Mixture: Whip cream cheese until silky smooth, gradually incorporating heavy cream and sun-dried tomato oil to create a velvety, luxurious blend.
- Filling Development: Introduce eggs at low speed, then gently fold in Swiss cheese, sun-dried tomatoes, and green onions, maintaining a delicate texture and integrating vibrant flavor components.
- Baking Process: Pour filling evenly over the prepared crust, then bake at 325°F for approximately 40-45 minutes until the center is nearly set with a subtle wobble.
- Cooling and Setting: Remove from oven and run a knife along the edges to prevent cracking. Allow to cool gradually, then refrigerate overnight to meld flavors and achieve optimal texture.
- Serving Presentation: Release from springform pan and serve chilled, accompanied by crisp crackers, presenting a sophisticated savory appetizer that promises to delight guests.
Notes
- Crumb Precision: Press cracker mixture firmly and evenly to create a stable, uniform base that won’t crumble when serving.
- Cheese Mixing Strategy: Whip cream cheese until completely smooth to prevent unsightly lumps in the final texture.
- Temperature Control: Cool crust and cheesecake gradually to prevent structural cracks and maintain ideal creamy consistency.
- Flavor Infusion: Allow overnight refrigeration to let sun-dried tomato and green onion flavors deeply integrate into the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 90 mg