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Savory Swiss Cheesecake

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1-1/2 cups finely crushed low salt thin wheat

1/2 cup margarine, melted

1-1/2 pkgs. (8 oz. each) light cream cheese (Neufchatel)

2 ctn. (8 oz. each) plain yogurt

1/2 teaspoon ground black pepper

1/4 teaspoon dried basil, crushed

1/8 teaspoon dried rosemary, crushed

1 egg

1 egg yolk

2 cups (8 oz.) process Swiss cheese, shredded

wheat or rye crackers, rye party rounds, toasted; bread slices


For crust, combine crushed crackers and melted margarine. Press onto bottom and about 1-1/2 inches up the sides of an 8-inch springform pan. Set aside.

Beat cream cheese with an electric mixer until softened. Add yogurt, pepper, basil, and rosemary. Beat until well blended. Add egg and egg yolk. Beat on low speed just until mixed. Stir in process Swiss cheese. Pour into crust-lined pan. Place pan on a baking sheet.

Bake in a 375ºF oven for 45 to 50 minutes or until nearly set in center. Cool 5 minutes on rack. With narrow spatula, loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool completely. When cooled, return sides of pan. Cover loosely; chill in the refrigerator for at least 4 hours or up to 24 hours.

To serve, cut into small wedges; spread on crackers, bread rounds, or French bread slices.

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