Herb Cheesecake

Recipe Ingredients

3		Cream cheese - softened (8 ounces each)
2 cups	474ml	Sour cream - divided
1		Cream of celery or cream - (10-3/4 ounces) of asparagus soup
3		Eggs
1/2 cup	73g / 2.6oz	Grated Romano or asiago cheese
2		Garlic - minced
1 tablespoon	15ml	Cornstarch
2 tablespoons	30ml	Finely chopped fresh basil leaves or 2 - crushed teaspoons dried basil leaves
1 tablespoon	15ml	Finely chopped thyme leaves or 1 teaspoon - crushed dried thyme leaves
1 teaspoon	5ml	Finely chopped fresh tarragon leaves or - crushed 1/4 teaspoon dried tarragon leaves
1/2 teaspoon	2.5ml	Cracked pepper
		Sweet red pepper strips - lemon peel twists and assorted fresh herbs for garnish
		Crackers - melba toast or fresh cut-up vegetables

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

Source:
Treasury of Christmas Recipes (1991)

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