This cheesecake is a special blend of herbs.
1 cup plus 3 tablespoons all-purpose flour, divided
½ cup butter
1 egg yolk
2 teaspoons lemon zest
3 (8-ounce) packages cream cheese
¾ cup grated or shredded Parmesan cheese
1 onion, finely chopped
2/3 cup chopped parsley
2 teaspoons salt
½ 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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