3 pk (8 ounces each) cream
2 c Sour cream; divided
1 cn (10-3/4 ounces) cream of
-celery or cream of
1/2 c Grated romano or asiago
2 Cloves garlic; 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
1 ts Finely chopped fresh
-tarragon leaves or 1/4
-teaspoon dried tarragon
1/2 ts Cracked pepper
Sweet red pepper strips;
-lemon peel twists and
-assorted fresh herbs for
Crackers; melba toast or
-fresh cut-up vegetables
1. Preheat oven to 350 degrees F. Grease side and bottom of 9-inch
2. In covered food processor * or large mixer bowl, combine cream cheese, 1
cup of the sour cream and the soup. Blend in food processor or beat with
mixer at medium speed until smooth. Add eggs, Romano cheese, garlic,
cornstarch, basil, thyme, tarragon and pepper. Blend or beat until smooth.
Turn into prepared springform pan; place on jelly-roll pan.
3. Bake 1 hour or until light brown (top may crack). Turn off oven; let
stand in oven 30 minutes more. Cool in pan on wire rack. Cover; refrigerate
until serving time, at least 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 food processor