Herb Cheesecake

Submitted by Gagoo

"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. From Recipe.com"

 

• Ready In: 6hrs 25mins
• Ingredients: 15
• Serves: 16

ingredients

• vegetable oil cooking spray
• 304.75 g can condensed cream of celery soup
• 425.24 g container ricotta cheese
• 2 (453.59 g) package cream cheese, softened
• 118.29 ml asiago cheese, shredded
• 118.29 ml romano cheese, grated
• 2 eggs
• 1 garlic clove, minced
• 29.58 ml fresh parsley, finely chopped
• 9.85 ml fresh basil leaves, finely chopped
• 9.85 ml fresh thyme leaves, finely chopped
• 4.92 ml fresh tarragon leaves, finely chopped
• 2.46 ml cracked black pepper
• 236.59 ml sour cream
• assorted cracker

directions

1. Spray a 9" springform pan with the cooking spray.
2. 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.
3. 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.
4. Spread the sour cream on the top of the cheesecake. Sprinkle with additional fresh herbs. Serve with the crackers.
5. NOTE: Cook time includes cooling time.