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Prep Time: 25 Minutes Cook Time: 90 Minutes |
Ready In: 115 Minutes Servings: 16 |
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This simple but stunning savory cheesecake starts with a creamy, cheesy custard studded with fresh herbs and made special with Campbell's® Condensed Cream of Celery Soup. Ingredients:
vegetable cooking spray |
1 (10.75 ounce) can campbell's® condensed cream of celery soup (regular or 98% fat free) |
1 (15 ounce) container ricotta cheese |
2 (8 ounce) packages cream cheese, softened |
1/2 cup shredded asiago cheese |
1/2 cup grated romano cheese |
2 eggs |
1 clove garlic, minced |
2 tablespoons finely chopped fresh parsley |
2 teaspoons finely chopped fresh basil leaves |
2 teaspoons finely chopped fresh thyme leaves |
1 teaspoon finely chopped fresh tarragon leaves |
1/2 teaspoon cracked black pepper |
1 cup sour cream |
Directions:
1. Spray 9-inch springform pan with vegetable cooking spray.
2. 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.
3. Bake at 325 degrees F. for 1 1/2 hours or until puffed and set in center. Cool completely in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight.
4. Spread with sour cream. Garnish with additional fresh herbs. Serve with crackers.
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