2004 Savory Herb Cheesecake

By boandozzy

1/4 cup equals 145 calories, 10 g fat (6 g saturated fat), 35 mg cholesterol, 282 mg sodium, 6 g carbohydrate, trace fiber, 7 g protein.

Originally published as Savory Herb Cheesecake in Light & Tasty December/January 2004, p5

Ingredients

• 3 packages (8 ounces each) reduced-fat cream cheese, cubed
• 2 cups (16 ounces) Daisy Brand Light Sour Cream, divided
• 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
• 3/4 cup egg substitute
• 1/2 cup grated Romano cheese
• 2 to 4 tablespoons minced fresh basil
• 1 to 2 tablespoons minced fresh thyme
• 1 tablespoon cornstarch
• 1 to 2 teaspoons minced fresh tarragon
• 2 garlic cloves, minced
• 1/2 teaspoon coarsely ground pepper
• 3 tablespoons each chopped sweet red, yellow and orange pepper
• 3 tablespoons minced chives
• Assorted crackers or fresh vegetables

Preparation

Step 1

In a large bowl, combine the cream cheese, 1 cup sour cream and soup; beat until smooth. Add egg substitute; beat on low just until combined. Add the Romano cheese, basil, thyme, cornstarch, tarragon, garlic and pepper; beat just until blended.

Pour into a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 35-45 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.

Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Just before serving, spread with remaining sour cream. Garnish with chopped peppers and chives. Serve with crackers or fresh vegetables. Yield: 24 servings.