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    Herb Cheesecake

    Source of Recipe

    Master Chef Don's 2009 Collection

    Recipe Introduction

    Prep: 25 minutes
    Bake: 1 hour 30 minutes
    Chill: 4 hours

    Serves: 16

    List of Ingredients

    Vegetable cooking spray
    1 can (10 3/4 oz.)Condensed Cream of Celery Soup (Regular or 98% Fat Free)
    1 container (15 oz.) ricotta cheese
    2 packages (8 oz. each) 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


    SPRAY 9" springform pan with vegetable cooking spray.

    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.

    BAKE at 325F. for 1 1/2 hr. or until puffed and set in center. Cool completely in pan on wire rack. Cover; refrigerate until serving time, at least 4 hr. or overnight.

    SPREAD with sour cream. Garnish with additional fresh herbs. Serve with crackers.




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