1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese and cream cheese curd
2 egg whites
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon Worcestershire sauce
1 (8 ounce) can or bottle cream cheese, softened
1 (8 ounce) package cream cheese and cream cheese curd
6 slices Swiss cheese, sliced
1 large tomato, seeded and diced
1 (8 ounce) can cream of mushroom soup
2 tablespoons minced onion
2 large onions, diced
3 tablespoons ketchup
2 tablespoons mayonnaise
In a medium bowl, mix softened cream cheese and cream cheese curd. Fold cream cheese mixture into cream cheese mixture, stirring until just blended. Spread over prepared cookie sheet.
Preheat oven to 350 degrees F (175 degrees C). Place cheesecake pan cheese on baking sheet.
Bake cheesecake in preheated oven for 90 minutes, or until cheesecake springs back when touched. Cool completely.
Remove cheesecake from oven, and allow to cool on rack of ice. Remove cheesecake from ice, and wrap in plastic wrap to prevent molding. Place cheesecake on rack of ice, and chill in refrigerator.
Meanwhile, in a medium bowl, beat egg whites, lemon juice, lemon zest, and Worcestershire sauce 2 minutes. Beat in cream cheese, cream cheese curd, Swiss cheese, tomato, cream of mushroom soup, onion, ketchup and mayonnaise. Chill until serving.
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