Description
Baby Swiss Appetizer Cheesecake blends creamy Swiss cheese with a savory base, creating an elegant starter perfect for sophisticated gatherings. Guests will savor delicate layers of flavor and texture that elevate this classic appetizer into a memorable culinary experience.
Ingredients
Scale
Main Ingredients:
- 6 ounces (170 grams) baby Swiss cheese, shredded
- 3 packages (8 ounces / 226 grams each) cream cheese, softened
- 3 large eggs, room temperature, lightly beaten
Crust and Binding Ingredients:
- 1½ cups (360 milliliters) crushed Ritz crackers (about 36 crackers)
- 3 tablespoons (45 milliliters) butter, melted
- ¼ cup (60 milliliters) heavy whipping cream
- 1 tablespoon (15 milliliters) oil from sun-dried tomatoes
Garnish and Flavor Enhancers:
- ½ cup (120 milliliters) oil-packed sun-dried tomatoes, patted dry and thinly sliced
- 4 green onions, chopped
- Additional crackers, for serving
Instructions
- Craft a buttery foundation by pulverizing Ritz crackers and blending with melted butter, creating a golden, crisp base for the savory cheesecake.
- Press the cracker mixture firmly into a greased springform pan, ensuring an even, compact layer that will support the rich filling.
- Toast the crust in a preheated oven until it transforms into a delectable, amber-hued foundation, then allow it to cool completely.
- In a spacious mixing bowl, whip cream cheese until silky and smooth, eliminating any potential lumps.
- Gradually incorporate heavy cream and sun-dried tomato oil, creating a luxurious, velvety mixture that promises depth of flavor.
- Gently introduce eggs to the creamy base, mixing at low speed to maintain a delicate texture and prevent over-mixing.
- Fold in shredded Swiss cheese, lending a nutty complexity to the filling, then carefully integrate sliced sun-dried tomatoes and chopped green onions for vibrant bursts of flavor.
- Delicately pour the filling over the prepared crust, ensuring an even distribution and minimal disturbance to the cracker base.
- Bake the cheesecake until the center is nearly set but still displays a subtle wobble, indicating a perfectly creamy interior.
- After removing from the oven, allow the cheesecake to cool gradually, running a knife along the edges to prevent cracking and ensure clean removal.
- Refrigerate overnight, permitting flavors to meld and texture to set, transforming the dish into a sublime appetizer.
- When ready to serve, release the springform pan and present alongside crisp crackers, inviting guests to indulge in this sophisticated savory treat.
Notes
- Swap regular crackers with buttery Ritz for a rich, golden crust that adds delightful texture and flavor to this savory appetizer.
- Gently fold sun-dried tomatoes and green onions to maintain their distinct taste and prevent overmixing, which can make the cheesecake dense.
- Bake at a lower temperature to ensure a creamy, smooth consistency without cracking, creating a silky appetizer perfect for gatherings.
- Overnight chilling allows flavors to meld, transforming this cheesecake from good to absolutely extraordinary and intensifying its complex taste profile.
- Serve at room temperature to maximize the cheese’s softness and highlight the intricate blend of Swiss cheese, sun-dried tomatoes, and green onions.
- Use a springform pan for easy removal and elegant presentation, making this appetizer both delicious and visually appealing for your guests.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 110 mg