Herb Cheesecake

As you ring out the old tonight, enjoy savory nibbles with a glass of bubbly!

Herb Cheesecake
from Campbell's Kitchen

Prep Time: 25 min. - Bake Time: 1 hr. 30 min. - Chill Time: 4 hr.

1 can (10 3/4 oz.) Campbell's(R) Cream of Celery Soup OR 98% Fat Free
Cream of Celery Soup
1 container (15 oz.) ricotta cheese
2 pkg. (8 oz. each ) cream cheese, softened
1/2 cup shredded Asiago cheese
1/2 cup grated Romano cheese
2 eggs
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
2 tsp. finely chopped fresh basil leaves
2 tsp. finely chopped fresh thyme leaves
1 tsp. finely chopped fresh tarragon leaves
1/2 tsp. cracked black pepper
1 cup sour cream

Directions:
SPRAY 9" springform pan with vegetable cooking spray.
PLACE soup, ricotta cheese and cream cheese in food processor. Cover
and process until smooth. Add Asiago cheese, Romano cheese, eggs,
garlic, parsley, basil, thyme, tarragon and pepper. Process until
smooth. Pour into prepared pan and place in jelly-roll pan.
BAKE at 325°F. for 1 1/2 hr. or until puffed and set in center. Cool
completely in pan on wire rack. Cover; refrigerate until serving time,
at least 4 hr. or overnight.
SPREAD with sour cream. Garnish with additional fresh herbs. Serve
with crackers. Serves 16.

Kitchen Clip:
Cheesecake can be made ahead of time, as per recipe, and refrigerated.
Or simply let cool to room temperature, cut and serve.
Received on Fri Dec 31 15:14:46 2004