Herbed Cheesecake Recipe

Herbed Cheesecake Recipe

  • 3 (8 ounce) packages cream cheese, softened
  • 2 cups sour cream, divided
  • 1 (10.75 ounce) can condensed cream of celery soup, undiluted
  • 3 eggs
  • 1/2 cup grated Romano cheese
  • 3 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh thyme
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon coarsely ground pepper
  • Assorted crackers
  1. In a large mixing bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until smooth.
  2. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350 degrees F for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  3. Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers.
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