Herb Cheesecake

When you really want to wow the crowd, this festive and flavorful recipe
is sure to please!

Herb Cheesecake
from Campbell's Kitchen

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

Vegetable cooking spray
1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup OR
Campbell's Condensed 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 degreesF. 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:
Serve with fresh grapes and assorted Pepperidge Farm(R) Crackers.
Received on Mon Dec 24 10:29:36 2007