1 package pie crust mix
1/2 cup toasted sesame seeds
2 packages (3 oz. each) cream cheese, softened
4 eggs
1/4 cup brandy
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 cup heavy cream
1 1/2 cups shredded Swiss cheese (6 ounces)
1/4 pound blue cheese, crumbled
1 pint dairy sour cream
Garnishes:
Smoked salmon, dill, chopped green onion, cherry tomato halves, choped olives, sieved hard-cooked egg yolk, chopped pickle
Preheat oven to 450 degrees F. Combine pie crust mix and toasted sesame seeds in a medium-size bowl. Prepare mix according to label directions. Press dough evenly over bottom of a 15x10x1 inch jelly roll pan. Prick with fork. Bake in preheated 450 degree oven for 8 minutes. Remove from oven.
Lower oven heat to 350 degrees F. Beat cream cheese in large mixing bowl until light and fluffy. Gradually beat in eggs, one at a time, beating well after each addition. Add brandy, mustard, salt and heavy cream; blend well. Stir in Swiss and blue cheeses. Turn into partially baked crust. Bake at 350 degrees F. for 25 minutes. Remove from oven; let stand on wire rack for 5 minutes.
Spread sour cream over top of baked cheesecake. Return to oven. Bake 8 to 10 minutes or until top is set. Cool on wire rack to room temperature. Decorate with garnishes as you wish. Cut into 45 (3x1 inch) strips.
Make ahead tip: Prepare cheese cake completely, except for the garnishes and cutting. Wrap in freezer paper; freeze. To serve, remove from freezer. Thaw at room temperature. Garnish and cut into strips.
- contributed by Ann C., Columbus OH
Photo Party Favors Home
Back to Recipe Index
Photo Party Favors located at www.photo-party-favors.com holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person.