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Source: Campbell's Recipes
Tagged With: 16 servings (about 1/2 cup each)
Herb Cheesecake
Cheesecake is not for dessert only...pull this savory, make-ahead variety out of the fridge and you've got an exquisite appetizer to satisfy a crowd.
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Serves: 16 servings (about 1/2 cup each)
Prep Time: 25 minutes
Cook Time: 2 hours
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Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 container (15 ounces) ricotta cheese
2 packages (8 ounces 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
Assorted cracker




Spray a 9-inch springform pan with the cooking spray.
Place the soup, ricotta cheese and cream cheese into a food processor.  Cover and process until the mixture is smooth.  Add the Asiago cheese, Romano cheese, eggs, garlic, parsley, basil, thyme, tarragon and black pepper.  Cover and process until smooth.  Pour the batter into the pan.  Place the pan onto a rimmed baking sheet.
Bake at 325°F. for 1 1/2 hours or until set.  Let the cheesecake cool completely in the pan on a wire rack. Cover the pan and refrigerate for 4 hours or overnight.
Spread the sour cream on the top of the cheesecake.  Sprinkle with additional fresh herbs.  Serve with the crackers.


Notes:
Nutritional Values per Serving using Campbell's Cream of Celery Soup: Calories 238, Total Fat 20g, Saturated Fat 11g, Cholesterol 88mg, Sodium 411mg, Total Carbohydrate 5g, Dietary Fiber 1g, Protein 10g, Vitamin A 16%DV, Vitamin C 2%DV, Calcium 26%DV, Iron 3%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Celery Soup: Calories 235, Total Fat 20g, Saturated Fat 11g, Cholesterol 88mg, Sodium 386mg, Total Carbohydrate 5g, Dietary Fiber 0g, Protein 10g, Vitamin A 15%DV, Vitamin C 2%DV, Calcium 26%DV, Iron 3%DV


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