Appetizer Cheesecake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 12.

This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.

Print Recipe

Passive Time 2

Course Appetizer

Cuisine American

Servings servings

Equipment

Springform Pan (9 inch)
Electric Mixer

Ingredients

2 tablespoons butter, melted
1 cup graham cracker crumbs
Soup Option
1 container ricotta cheese, (15 oz / 425 g)
2 packages cream cheese, softened, (8 oz / 226 g each)
Cheese Option
2 eggs
1 clove garlic, minced
Seasoning Option
1 cup sour cream, Shortcut
Topper Option

OPTIONS

Soup - Use 1 Item

1 can condensed cream of celery soup, (10.5 oz / 298 g)
1 can condensed Cheddar cheese soup, (10.5 oz / 298 g)
1 can condensed tomato soup, (10.5 oz / 298 g)
1 can condensed cream of chicken soup, (10.5 oz / 298 g)

Cheese - Use 1 Item

1 cup Romano cheese, grated
1 cup Cheddar cheese, shredded
1½ cups Swiss cheese, shredded
1½ cups Munster cheese, shredded

Seasoning - Use 1 Item

¼ teaspoon dried thyme
3 tablespoons fresh chives, chopped
½ teaspoon dried basil
1 teaspoon curry powder

Topper - Use 1 Item

caviar and sieved hard cooked egg yolk
sliced cucumber, spring onion, and dill sprigs
tomato roses and spring onion stems
chutney

Instructions

In a bowl, add the melted butter and graham cracker crumbs, mix together then press firmly into the bottom of a 9-inch springform pan. Preheat your oven to 165° C (325° F).
In a large bowl, add the Soup Option, ricotta cheese, and cream cheese. Beat with an electric mixer until smooth.
Add the Cheese Option, eggs, garlic, and Seasoning Option, beat until smooth.
Pour mixture into the prepared springform pan then place that on a baking sheet.
Bake for 1½ hours or until puffy and lightly browned. Cool completely in the pan on a wire rack. Once cooled, cover and place in the fridge until serving or at least 2 hours.
When ready to serve, remove springform, leaving the cake on the bottom.
Spread the sour cream on top of the cake, garnish with Topper Option.
Cut into 16 slices, serve as an appetizer, enjoy.

Notes

Low cost based on number of servings. Original recipe called for zwieback crumbs but that type of toast is no longer made and I substituted it with graham cracker crumbs.

Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup, Sour Cream.

Variant: 1. Use shortbread cookie crumbs in place of graham cracker crumbs.