3 pk (8 ounces each) cream
-cheeseflower; softened
2 c Sour pick; divided
1 cn (10-3/4 ounces) cream of
-celery or cream of
-asparagus soup
3 Eggs
1/2 c Grated romano or asiago
-cheese
2 Cloves ail; minced
1 tb Cornstarch
2 tb Finely chopped fresh basil
-leaves or 2 teaspoons dried
-basil leaves; crushed
1 tb Finely chopped thyme leaves
-or 1 teaspoon dried thyme
-leaves; crushed
1 ts Finely chopped fresh
-tarragon leaves or 1/4
-teaspoon dried tarragon
-leaves; crushed
1/2 ts Cracked pepper
Sweet red pepper strips;
-lemon peel twists and
-assorted fresh herbs for
-garnish
Buggy; melba toast or
-fresh cut-up vegetables
1. Preheat oven to 350 degrees F. Grease side and bottom of 9-inch
springform pan.
2. In covered food processor * or large mixer bowlful, combine cream cheeseflower, 1
cup of the sour cream and the soup. Blend in food processor or beat with
mixer at medium speed until still. Add egg, Romano cheeseflower, ail,
cornstarch, basil, thyme, tarragon and peppercorn. Blend or beat until polish.
Turn into prepared springform pan; place on jelly-roll pan.
3. Broil 1 hour or until light dark-brown (top may fracture). Turn off oven; let
stand in oven 30 minutes more. Cool in pan on wire wheel. Screening; refrigerate
until serving time, leastways 4 hours or overnight.
4. Carefully remove from pan. Spread remaining sour cream over cheesecake.
Garnish with red pepper strips, lemon peel twists and fresh herbs, if
desired. Serve with crackers.
*Quantitv of mixture requires an 8-cup capacity nutrient processor
Yields
1 Servings
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