Herbed Cheesecake

Herbed Cheesecake Crust:

4 oz. grated parmesan cheese

1 cup dried bread crumbs

1/2 teaspoon minced fresh rosemary

1/3 cup melted unsalted butter

Preheat the oven to 350 degrees. Combine the parmesan cheese, bread crumbs, rosemary and butter and press the mixture into the bottom and up the sides of a 9 inch spring form pan. Refrigerate while you make the filling for the herbed cheesecake.

Filling:

10 unpeeled garlic cloves

1/3 cup extra-virgin olive oil

3 (8 ounce) packages of cream cheese, softened

1 cup sour cream

3 eggs

3 tablespoons flour

1 teaspoon salt

2 tablespoons minced parsley

1 tablespoon minced fresh chervil

1 tablespoon minced fresh basil

1 tablespoon minced fresh oregano

1 tablespoon minced fresh sage

1/3 cup finely diced red bell pepper

1/3 cup finely diced carrot

Freshly ground black pepper to taste

Salt to taste

2 egg whites, at room temperature

Additional herbs and/or vegetables, for decoration

Place the unpeeled cloves of garlic in a small ovenproof dish and drizzle with the olive oil. Bake uncovered for about 12 minutes, or until soft when tested with the tip of a knife. Remove and set aside to cool slightly. Reduce the oven temperature to 325 degrees.

Squeeze the roasted garlic out of the skins and mash the garlic, along with the olive oil, to a puree. With an electric mixer, beat the cream cheese until smooth. Blend in the garlic puree, sour cream, whole eggs, flour and salt until blended. Add the parsley, chervil, basil, oregano and sage and blend. Stir in the red bell pepper and carrot. Season with salt and pepper to taste.

In another bowl, beat the egg whites until soft peaks form. Fold the beaten egg whites into the cream cheese mixture and then pour the mixture into the chilled crust.

Place the cheesecake pan on a baking pan and place in the oven. Bake at 350 degrees for about 45 minutes or until almost set. Turn the oven off and allow the cheesecake to remain in the oven for 1 hour longer, without opening the door.

Remove the cheesecake and cool on a rack to room temperature after loosening the cake from the edge of the pan with a sharp knife (don't remove the rim at this time).

Before serving, remove the rim and garnish with additional fresh herbs if desired.

Herbed Cheesecake-->Savory Cheesecakes