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Friday, November 11, 2016

Cheesecake Fingers

1 package pie crust mix
½ cup toasted sesame seeds
2 packages (3 oz. each) cream cheese, softened
4 eggs
¼ cup brandy
½ tsp dry mustard
½ tsp salt
1 cup heavy cream
1 ½ cups shredded Swiss cheese (6 ounces)
¼ pound blue cheese, crumbled
1 pint dairy sour cream
Smoked salmon, dill, chopped green onion, cherry tomato halves, chopped 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.

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