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Herb Cheesecake

Herb Cheesecake

This cheesecake is a special blend of herbs.

1 cup plus 3 tablespoons all-purpose flour, divided

cup butter

1 egg yolk

2 teaspoons lemon zest

3 (8-ounce) packages cream cheese

cup grated or shredded Parmesan cheese

1 onion, finely chopped

2/3 cup chopped parsley

2 teaspoons salt

4 eggs

teaspoon Tabasco sauce

2 tablespoons lemon juice

1 teaspoon each oregano, tarragon, basil, and rosemary

For crust, in food processor, blend 1 cup flour, butter, yolk, and zest to crumb consistency. Press into bottom and up sides of 8-inch springform pan; freeze. Preheat oven to 400 degrees. In processor, combine cream cheese, Parmesan, onion, and parsley until smooth. Add remaining 3 tablespoons flour, salt, and eggs. Blend in Tabasco, lemon juice, and herbs. Pour into crust. Bake 10 minutes, reduce heat to 325 degrees, and bake 50 minutes. Cool 1 hour before serving with crackers.

Yield: 48 servings






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