"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Herbed Cheesecake Recipe

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This recipe for Herbed Cheesecake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Medlen
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 (8 oz) pkgs cream cheese, softened
2 cups sour cream (divided)
1 can cream of celery soup, undiluted
3 eggs
1/2 cup Romano cheese, grated
3 cloves garlic, minced
1 Tbsp cornstarch
2 Tbsp fresh basil, minced (or 2 tsp dried basil)
1 Tbsp fresh thyme, minced (or 1 tsp dried thyme)
1/2 tsp Italian seasoning
1/2 tsp coarsely ground black pepper

Directions:
Directions:
In mixing bowl, beat cream cheese and one cup of sour cream, and soup until smooth. Add eggs, one at a time. Then add the rest of the ingredients. Pour into a 9-inch springform pan. Bake at 350 for 55-60 minutes, until a little shaky in center. Place in refrigerator. Let set until cool. Serve with crackers.

Personal Notes:
Personal Notes:
Very good! This recipe I first made for our Christmas get together. Travis liked this so much that he wanted me to make it to serve and his and Brenda's reception.

 

 

 

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