herb cheesecake appetizer

herb cheesecake appetizer

prep time: 8 hours 20 minutes
cook time: 55 minutes
ready in: 9 hours 15 minutes

makes: 20 servings, 1 slice each


  • 6 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 teaspoon marjoram
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 jar (10.5 oz.) red pepper jelly
  • 1/3 cup chopped fresh basil

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. To prevent leakage, wrap foil around base and exterior of a 9 inch round spring form pan. Place a very large roasting pan with 1/2 inch of warm water on middle shelf in oven. Preheat oven to 325°F.
  2. In food processor, combine cream cheese, ricotta, sour cream and Parmesan. Process until smooth.
  3. Add eggs, herbs, salt and pepper. Process until well combined and smooth. Pour mixture into springform pan.
  4. Place spring form pan in hot water in roasting pan. Bake 45–55 minutes or until top of cheesecake just begins to brown and center is set.
  5. Cool about 2 hours. Remove foil. Cover and refrigerate at least 6 hours.
  6. Remove outer ring of pan. Spread pepper jelly atop cheesecake and sprinkle with basil. Serve at room temperature with crackers and fresh vegetables.

per serving: 110 calories, 4g total fat, 2g saturated fat, 30mg cholesterol, 190mg sodium, 12g carbohydrates, 1g fiber, 6g protein