Herbed Cheesecake
From lacrenshaw 15 years agoIngredients
- 24 ounces cream cheese, room temperature shopping list
- 2 cups sour cream, divided shopping list
- 1 (10.75 ounce) can cream of celery soup, undiluted shopping list
- 3 large eggs shopping list
- 1/2 cup romano cheese, grated shopping list
- 3 garlic cloves, finely minced shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons fresh minced basil shopping list
- 1 tablespoon fresh minced thyme shopping list
- 1/2 teaspoon italian seasoning shopping list
- 1/2 teaspoon coarsely ground pepper shopping list
- Assorted crackers OR party breads shopping list
How to make it
- Preheat oven to 350 degrees F.
- Grease a 9" springform pan.
- In a large mixing bowl, beat together the cream cheese, sour cream and soup until smooth.
- Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper.
- Beat until smooth.
- Pour mixture into prepared pan.
- Place pan on baking sheet.
- Bake for 55 to 60 minutes OR until center is ALMOST set.
- Cool on wire rqck for 10 minutes.
- Carefully run a knife around the edge of the pan to loosen.
- DO NOT REMOVE FROM PAN!
- Cool 1 hour longer.
- Refrigerate for at least 4 hours OR (preferably) overnight.
- Remove sides of pan.
- Spread remaining sour cream over top of cheesecake.
- Decorate top with herbs, if desired.
- Serve with crackers OR party breads OR both!
- Refrigerate leftovers.
People Who Like This Dish 3
- minitindel THE HEART OF THE WINE COUNTRY, CA
- clbacon Birmingham, AL
- dragonwings647 Duchesne, UT
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
that is a beautiful cheesecake i love it
thanks hon
five plus
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it -
Another great one. Thanks
dragonwings647 in Duchesne loved it
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