1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
3 eggs
1/2 cup grated Romano cheese
2 to 4 tablespoons minced fresh basil
1 to 2 tablespoons minced fresh thyme
1 tablespoon cornstarch
1 to 2 teaspoons minced fresh tarragon
2 garlic cloves, minced
1/2 teaspoon coarsely ground pepper
3 tablespoons each chopped sweet red, yellow and orange pepper
3 tablespoons minced chives
Assorted crackers or fresh vegetables
Instructions
In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add eggs; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.
Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream.
Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables.
Originally Submitted
1/31/2011
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