Recipe - Herb Cheesecake

3 pack (8 ounces each) cream
cheese; softened
2 cup Sour cream; divided
1 cn (10Three fourths ounces) cream of
celery or cream of
asparagus soup
3 Eggs
One half cup Grated romano or asiago
cheese
2 Cloves garlic; minced
1 tablespoon Cornstarch
2 tablespoon Finely chopped fresh basil
leaves or 2 teaspoons dried
basil leaves; crushed
1 tablespoon Finely chopped thyme leaves
or 1 teaspoon dried thyme
leaves; crushed
1 teaspoon Finely chopped fresh
tarragon leaves or 1/4
teaspoon dried tarragon
leaves; crushed
One half teaspoon Cracked pepper
Sweet red pepper strips;
lemon peel twists and
assorted fresh herbs for
garnish
Crackers; melba toast or
fresh cutup vegetables

1. Preheat oven to 350 degrees F. Grease side and bottom of 9inch
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 jellyroll 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.

*Quantitv of mixture requires an 8cup capacity food processor

Recipe by: Treasury of Christmas Recipes (1991)

Posted to MCRecipe Digest V1 #935 by "Eugene Johnston"
ejohnston@mailexcite.com on Nov 30, 1997