• 16servings
  • 55minutes
  • 169calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B6, B9, B12, H, D
MineralsSelenium, Zinc, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup finely crushed thin wheat crackers

  2. 3 tablespoons butter, melted

  3. 12 ounces reduced-fat cream cheese

  4. 2 cups (16 ounces) reduced-fat plain yogurt

  5. 1 egg

  6. 1 egg yolk

  7. 1/4 teaspoon dried basil

  8. 1/8 teaspoon dried rosemary, crushed

  9. 2 cups (8 ounces) shredded reduced-fat Swiss cheese

  10. Assorted crackers

Instructions Jump to Ingredients ↑

  1. Savory Swiss Cheesecake Recipe photo by Taste of Home In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan; set aside. In a large bowl, beat cream cheese until smooth. Add the yogurt, egg, egg yolk, basil and rosemary; beat on low speed just until blended. Stir in Swiss cheese.

  2. Pour into prepared crust. Place pan on a baking sheet. Bake at 350° for 40-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

  3. Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers. Refrigerate leftovers. Yield: 16 servings.


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