Herb Cheesecake
- Ready In:
- 6hrs 25mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
- vegetable oil cooking spray
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 (15 ounce) container ricotta cheese
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup asiago cheese, shredded
- 1⁄2 cup romano cheese, grated
- 2 eggs
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons fresh basil leaves, finely chopped
- 2 teaspoons fresh thyme leaves, finely chopped
- 1 teaspoon fresh tarragon leaves, finely chopped
- 1⁄2 teaspoon cracked black pepper
- 1 cup sour cream
- assorted cracker
directions
- Spray a 9" 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°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.
- NOTE: Cook time includes cooling time.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.