This savory version of the familiar, creamy New York-style cheesecake gains its elusive flavor from Asiago cheese and herbs. An appetizer that keeps guests guessing, and also makes for a nice, light lunch.
1 cup toasted breadcrumbs
1/2 cup walnuts, toasted and finely chopped
4 tablespoons butter, melted
1 1/4 pounds cream cheese, room temperature
3/4 pound Asiago cheese, grated
1 clove garlic, minced
1/2 teaspoon dried tarragon or marjoram
Preheat oven to 350 degrees. Mix bread crumbs, walnuts and butter in small bowl. Press mixture into bottom of springform pan, bringing it up slightly onto sides of pan.
Beat cream cheese until smooth and lightened in texture. Add eggs, one at a time, beating well after each addition. Beat in Asiago cheese, garlic, tarragon or marjoram.
Pour mixture into springform pan. Bake 40 minutes to 1 hour, until top is browned and firm to the touch. Cool in pan.
Cut into small slices for serving. Serves 10 to 12.
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