HERB CHEESECAKE APPETIZER

FOR THE CHEESECAKE:
2 packages (8 ounces each) 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 dried marjoram
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR TOPPING:
1 (10.5 ounce) jar red pepper jelly
1/3 cup chopped fresh basil
crackers and fresh vegetables (for serving)

Place a very large roasting pan with 1/2-inch warm water on the middle shelf in the oven. Preheat oven to 325 degrees F. To prevent leakage, wrap foil around base and exterior of a 9-inch round springform pan.

In food processor, combine cream cheese, Ricotta, sour cream and Parmesan. Process until smooth. Add eggs, herbs, salt and pepper. Process until well combined and smooth.

Pour mixture into springform pan. Place springform pan in hot water in roasting pan.

Bake 45-55 minutes or until top of cheesecake just begins to brown and center is set.

Cool about 2 hours. Remove foil. Cover and refrigerate at least 6 hours.

TO SERVE:
Remove outer ring of pan. Bring cheesecake to room temperature. Spread pepper jelly atop cheesecake and sprinkle with fresh basil (add fresh basil just before serving). Serve with crackers and fresh vegetables.

Source: National Turkey Federation and Giant Foods, LLC.