Herb Cheesecake
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
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
1 container (15 ounces) ricotta cheese
2 packages (8 ounces each ) cream cheese, softened
0.5 cup shredded Asiago cheese
0.5 cup grated romano cheese
2 egg
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh basil leaves
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
0.5 teaspoon cracked black pepper
1 cup sour cream
1 container (15 ounces) ricotta cheese
2 packages (8 ounces each ) cream cheese, softened
0.5 cup shredded Asiago cheese
0.5 cup grated romano cheese
2 egg
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
2 teaspoons finely chopped fresh basil leaves
2 teaspoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh tarragon leaves
0.5 teaspoon cracked black pepper
1 cup sour cream
Instructions
Spray a 9-inch springform pan with vegetable 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 Pepperidge Farm® crackers.
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 Pepperidge Farm® crackers.
Herb Cheesecake
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.
Directions
Print
Spray a 9-inch springform pan with vegetable 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 Pepperidge Farm® crackers.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1 container (15 ounces) ricotta cheese2 packages (8 ounces each ) cream cheese, softened0.5 cup shredded Asiago cheese0.5 cup grated romano cheese2 egg1 clove garlic, minced2 tablespoons finely chopped fresh parsley2 teaspoons finely chopped fresh basil leaves2 teaspoons finely chopped fresh thyme leaves1 teaspoon finely chopped fresh tarragon leaves0.5 teaspoon cracked black pepper1 cup sour cream
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