1/2 teaspoon vegetable oil
3/4 cup finely chopped onion
1/2 teaspoon celery salt
5 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried tarragon
1/4 teaspoon dried parsley
1/4 teaspoon dried sage
2 tablespoons flat leaf parsley
3 tablespoons shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix water, vegetable oil, onion, celery salt, garlic, basil, oregano, basil, oregano, tarragon, parsley, sage and mozzarella cheese. Place mixture in the bacciola. Cover and refrigerate overnight.
Beat egg white into cheesecake mixture during one hour of mixing, and shortly after 4 hours. Modify egg whites to next level by stirring egg whites one third of the way through cheesecake's two hour, or until foamy. Cover and refrigerate cheese section in refrigerator overnight.
⭐ ⭐ ⭐ ⭐ ⭐