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.
cost per recipe: $8.22
The price is determined by the national average.
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
container (15 ounces) ricotta cheese
packages (8 ounces each ) cream cheese, softened
cup shredded Asiago cheese
cup grated romano cheese
clove garlic, minced
tablespoons finely chopped fresh parsley
teaspoons finely chopped fresh basil leaves
teaspoons finely chopped fresh thyme leaves
teaspoon finely chopped fresh tarragon leaves
teaspoon cracked black pepper
cup sour cream
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.