Pesto Cheesecake
Source of Recipe
Roz
List of Ingredients
3 packages of cream cheese 8 oz each (softened)
2 cups sour cream (divided)
1 can (10 3/4 oz) 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 or 2 teaspoons dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon Italian seasoning
1/2 teaspoon coarsely ground pepper
Recipe
In a 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.
Pour into a greased 9-inch springform pan.
Place pan on a baking sheet.
Bake at 350°F for 55 to 60 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen and then cool for 1 hour longer.
Chill at least 4 hours or overnight.
Remove side of the pan.
Spread remaining sour cream over top.
Serve with crackers.
Refrigerate leftovers.
Yield 24 servings
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