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Herb Cheesecake

Herb Cheesecake

5
(2)

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.

serves 16 people

Ingredients

cost per recipe: $8.52

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup

  • 1

    container (15 ounces) ricotta cheese

  • 2

    packages (8 ounces each ) cream cheese, softened

  • 1/2

    cup shredded Asiago cheese

  • 1/2

    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

  • 1/2

    teaspoon cracked black pepper

  • 1

    cup sour cream

view nutrition info

How to Make It

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.
Step 1

Spray a 9-inch springform pan with vegetable cooking spray.

Step 2

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.

Step 3

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.

Step 4

Spread the sour cream on the top of the cheesecake.  Sprinkle with additional fresh herbs.  Serve with Pepperidge Farm® crackers.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Celery Soup

Campbell's® Condensed 98% Fat Free Cream of Celery Soup

BUY NOW
Campbell's® Condensed Cream of Celery Soup

Campbell's® Condensed Cream of Celery Soup

BUY NOW

Ratings & Reviews

(2)
  • honomichl67

    May 18, 2008

    Herb Cheesecake

    This was OUT OF THIS WORLD. It's even great warm (I let it sit for 15 minutes after removing it from the oven,)!

    Was this helpful?

    (0) (0)
  • snorthey

    November 20, 2005

    Herb Cheesecake

    I would call the taste "sophisticated." If you want to impress someone by bringing something, this is a good one. Get good bread or crackers to spread it on. I'm going to make this one again!

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    (0) (0)

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