Garlic Herb Cheesecake
|Whole wheat press in crust||1|
|Garlic||4 Clove (20 gm) (Large Ones)|
|Cream cheese||1 1⁄2 Pound, cut in to chunks|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Fine herbs/1/2 teaspoon each summer savory, dry basil, thyme leaves, oregano leaves, and marjoram leave||2 1⁄2 Teaspoon|
|Green onions with tops||2 , thinly sliced|
Prepare crust; set aside.
Insert metal blade.
Mince garlic leave in work bowl.
Add cream cheese to work bowl and process continuously (stopping to scrape bowl often) until soft and smooth.
With motor running, pour eggs, lemon juice, and fines herbes through feed tube and continue processing until smooth.
Season to taste with salt.
Spoon mixture into baked crust.
Bake in a 350° oven until center barely jiggles when pan is gently shaken (about 25 minutes).
Place pan on a rack and let cake cool to room temperature.
If made ahead, cover and refrigerate until next day; serve at room temperature.
To serve, remove pan sides and sprinkle cheesecake with onions.
Cut into thin wedges.