Directions:
- Preheat oven to 300. Rub generously with butter the sides and bottom of a spring-form pan. Combine bread crumbs and mint then evenly coat buttered surfaces with this mixture then set aside. Beat cheeses at low speed with electric mixer until well blended about 2 minutes. Scrape sides of bowl and add sour cream then beat at medium speed for one minute. Add eggs one at a time beating well after each addition. Beat in the onion, garlic, pepper, mustard and herbs. Pour batter into prepared pan and bake for 1-1/2 hours. Combine sour cream, parsley and chives. When cake is almost set remove from oven and let stand 50 minutes. Spread sour cream mixture over cake then return to the oven for 5 minutes. Cool on wire rack for 2 hours before removing from pan. Chill thoroughly preferably overnight. Remove from refrigerator 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.62 Kcal (1887 kJ) | ||
| Calories from fat | 350.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.94g | 60% | |
|---|---|---|---|
| Cholesterol | 166.75mg | 56% | |
| Sodium | 682.81mg | 28% | |
| Potassium | 347.96mg | 7% | |
| Total Carbs | 11.94g | 4% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 14.72g | 29% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.7mg | 32% | |
| Calcium | 330.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 249.3 Kcal (1044 kJ) | ||
| Calories from fat | 193.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.55g | 60% | |
|---|---|---|---|
| Cholesterol | 92.25mg | 56% | |
| Sodium | 377.76mg | 28% | |
| Potassium | 192.51mg | 7% | |
| Total Carbs | 6.61g | 4% | |
| Sugars | 1.27g | 9% | |
| Dietary Fiber | 0.38g | 3% | |
| Protein | 8.14g | 29% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 3.2mg | 32% | |
| Calcium | 182.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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