 |
Herbed Cheesecake
|
 |
3 packages (8 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 eggs
1/2 cup grated Romano cheese
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Assorted crackers
In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until
smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian
seasoning and pepper; beat until smooth. Pour into a greased 9-in. springform
pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until
center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4
hours or overnight. Remove sides of pan. Spread remaining sour cream over top.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |