Herb Cheesecake Appetizer
  • 16-oz fat free cream cheese, softened 1 cup part-skim Ricotta cheese
  • 1 cup light sour cream, spoon off liquid
  • 1/2 cup Parmesan cheese, shredded
  • 2 large eggs
  • 1 tsp marjoram
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 (10.5 oz) jar red pepper jelly
  • 1/3 cup chopped fresh basil
  1. To prevent leakage, wrap foil around base and exterior of 9-inch round springform pan. Place a very large roasting pan with 1/2-inch warm water on middle shelf in oven. Preheat oven to 325F. In food processor, combine cream cheese, Ricotta, sour cream and Parmesan. Process until smooth. Add eggs, herbs, salt and pepper. Process until well combined and smooth. Pour mixture into springform pan. Place springform pan in hot water in roasting pan. Bake 45-55 minutes or until top of cheesecake just begins to brown and center is set. Cool about 2 hours. Remove foil. Cover and refrigerate at least 6 hours. Remove outer ring of pan. Spread pepper jelly atop cheesecake and sprinkle with basil. Serve at room temperature with crackers and fresh vegetables.
Accompaniments: Fresh vegetable cubes and crackers