Prep time: 15 minutes
Bake time: 1 hour
16oz cream cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 cup cosmos sundried tomato sauce
2-4 tsp chopped fresh parsley
2 tsp chopped fresh basil
Preheat oven to 325
Grease 10 in spring pan
Mix cream cheese and ricotta with mixer until well blended.
Add eggs 1 at a time blending well but not over-beating.
Add remaining ingredients and mix just until ingredients are well incorporated.
Pour mixture into spring pan and bake @ 325 for about an hour. The center should be set but should still be a bit wobbly.
Once cooked, run knife around edges to loosen and let cool hours then refrigerate overnight.
To serve: allow cheescake to come to room temp and serve with crackers, fresh fruits (melons & grapes) or Italian meats i.e. prosciutto or a hard salami.