Ingredients Jump to Instructions ↓

  1. 3 Cream cheese - softened (8 ounces each)

  2. 2 cups 474ml Sour cream - divided

  3. 1 Cream of celery or cream - (10-3/4 ounces) of asparagus soup

  4. 3 Eggs

  5. 1/2 cup 73g / 2.6oz Grated Romano or asiago cheese

  6. 2 Garlic - minced

  7. 1 tablespoon 15ml Cornstarch

  8. 2 tablespoons 30ml Finely chopped fresh basil leaves or 2 - crushed teaspoons dried basil leaves

  9. 1 tablespoon 15ml Finely chopped thyme leaves or 1 teaspoon - crushed dried thyme leaves

  10. 1 teaspoon 5ml Finely chopped fresh tarragon leaves or - crushed

  11. 1/4 teaspoon dried tarragon leaves

  12. 1/2 teaspoon 2 1/2ml Cracked pepper Sweet red pepper strips - lemon peel twists and assorted fresh herbs for garnish Crackers - melba toast or fresh cut-up vegetables

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Preheat oven to 350F. Grease side and bottom of 9-inch Springform pan.

  2. In covered food processor * or large mixer bowl, combine cream cheese, 1 cup of the sour cream and the soup. Blend in food processor or beat with mixer at medium speed until smooth. Add eggs, Romano cheese, garlic, cornstarch, basil, thyme, tarragon and pepper. Blend or beat until smooth. Turn into prepared Springform pan; place on jelly-roll pan.

  3. Bake 1 hour or until light brown (top may crack). Turn off oven; let stand in oven 30 minutes more. Cool in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight.

  4. Carefully remove from pan. Spread remaining sour cream over cheesecake. Garnish with red pepper strips, lemon peel twists and fresh herbs, if desired. Serve with crackers. *Quantity of mixture requires an 8-cup capacity food processor


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