Savory Herb Cheesecake Recipe

5 1 1
Savory Herb Cheesecake Recipe
Savory Herb Cheesecake Recipe photo by Taste of Home
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Savory Herb Cheesecake Recipe

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5 1 1
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"I came across the recipe for this scrumptious appetizer while taking an herb gardening course," says Lee-Ann Hamilton, Louisburg, Kansas. "It was the hit of the buffet at our 'End of Class' party.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min. + chilling

Ingredients

  • 3 packages (8 ounces each) reduced-fat cream cheese, cubed
  • 2 cups (16 ounces) reduced-fat sour cream, divided
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 3/4 cup egg substitute
  • 1/2 cup grated Romano cheese
  • 2 to 4 tablespoons minced fresh basil
  • 1 to 2 tablespoons minced fresh thyme
  • 1 tablespoon cornstarch
  • 1 to 2 teaspoons minced fresh tarragon
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 3 tablespoons each chopped sweet red, yellow and orange pepper
  • 3 tablespoons minced chives
  • Assorted crackers or fresh vegetables

Directions

In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.
Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables. Yield: 24 servings.
Originally published as Savory Herb Cheesecake in Light & Tasty December/January 2004, p5

Nutritional Facts

1/4 cup: 145 calories, 10g fat (6g saturated fat), 35mg cholesterol, 282mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 7g protein.

  • 3 packages (8 ounces each) reduced-fat cream cheese, cubed
  • 2 cups (16 ounces) reduced-fat sour cream, divided
  • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
  • 3/4 cup egg substitute
  • 1/2 cup grated Romano cheese
  • 2 to 4 tablespoons minced fresh basil
  • 1 to 2 tablespoons minced fresh thyme
  • 1 tablespoon cornstarch
  • 1 to 2 teaspoons minced fresh tarragon
  • 2 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 3 tablespoons each chopped sweet red, yellow and orange pepper
  • 3 tablespoons minced chives
  • Assorted crackers or fresh vegetables
  1. In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.
  2. Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
  3. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables. Yield: 24 servings.
Originally published as Savory Herb Cheesecake in Light & Tasty December/January 2004, p5

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aislyn2 User ID: 1449126 130693
Reviewed May. 22, 2010

"I made this for a potluck get together and everyone loved it and I had to pass out the recipe."

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