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Prep Time: 0 Minutes Cook Time: 57 Minutes |
Ready In: 57 Minutes Servings: 24 |
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Savory cheesecakes are often overlooked for their sweeter cousins but don't discount the flavor punch these carry as an appetizer either! Ingredients:
24 ounces cream cheese, room temperature |
2 cups sour cream, divided |
1 (10.75 ounce) can cream of celery soup, undiluted |
3 large eggs |
1/2 cup romano cheese, grated |
3 garlic cloves, finely minced |
1 tablespoon cornstarch |
2 tablespoons fresh minced basil |
1 tablespoon fresh minced thyme |
1/2 teaspoon italian seasoning |
1/2 teaspoon coarsely ground pepper |
assorted crackers or party breads |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease a 9 springform pan.
3. In a large mixing bowl, beat together the cream cheese, sour cream and soup until smooth.
4. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper.
5. Beat until smooth.
6. Pour mixture into prepared pan.
7. Place pan on baking sheet.
8. Bake for 55 to 60 minutes OR until center is ALMOST set.
9. Cool on wire rqck for 10 minutes.
10. Carefully run a knife around the edge of the pan to loosen.
11. DO NOT REMOVE FROM PAN!
12. Cool 1 hour longer.
13. Refrigerate for at least 4 hours OR (preferably) overnight.
14. Remove sides of pan.
15. Spread remaining sour cream over top of cheesecake.
16. Decorate top with herbs, if desired.
17. Serve with crackers OR party breads OR both!
18. Refrigerate leftovers.
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