Herb Cheesecake Recipe
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Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd.
Ingredients
- Vegetable cooking spray
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
- 1 container (15 ounces) ricotta cheese
- 2 pkg. (8 ounces each) cream cheese, softened
- 1/2 cup shredded Asiago cheese
- 1/2 cup grated Romano cheese
- 2 eggs
- 1 clove garlic, minced
- 2 tbsp. finely chopped fresh parsley
- 2 tsp. finely chopped fresh basil leaves
- 2 tsp. finely chopped fresh thyme leaves
- 1 tsp. finely chopped fresh tarragon leaves
- 1/2 tsp. cracked black pepper
- 1 cup sour cream
- Assorted crackers
- Spray a 9-inch springform pan with the cooking spray.
- Place the soup, ricotta cheese and cream cheese into a food processor. Cover and process until the mixture is smooth. Add the Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and black pepper. Cover and process until smooth. Pour the batter into the pan. Place the pan onto a rimmed baking sheet.
- Bake at 325 degrees F. for 1 1/2 hours or until set. Let the cheesecake cool completely in the pan on a wire rack. Cover the pan and refrigerate for 4 hours or overnight.
- Spread the sour cream on the top of the cheesecake. Sprinkle with additional fresh herbs. Serve with the crackers.
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