Savory Cheesecake Salsa by yomama

posted by yomama 03-29-99 12:51 PM

Source: California Sizzles by the Junior League of Pasadena.

2 tablespoons butter, melted
1/2 cup fine dry breadcrumbs, divided
12 oz. cream cheese, softened
4 oz. Roquefort, crumbled
1 cup grated Parmesan
8 oz. sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1/4 teaspoon Tabasco (optional)
1 tablespoon fresh chopped cilantro
1 tablespoon fresh chopped parsley
Fresh cilantro to garnish

Preheat oven to 300.

Brush bottom & sides of a 9" springform pan with butter; sprinkle with 1/4 cup breadcrumbs.

Beat cream cheese & Roquefort in a large bowl at high speed til creamy. Add Parmesan & next three ingredients, beating til blended.

Add Tabasco if desired. Add eggs, one at a time, beating just til yellow disappears.

Pour into prepared pan; sprinkle with remaining 1/4 cup breadcrumbs. Sprinkle with chopped cilantro & parsley.

Bake for 1 hr. & 5 minutes until almost set.

Turn oven off. Partially open oven door & let cheesecake cool in oven 1 hr. Let cool completely in pan on a wire rack.

Carefully remove sides of springform pan. Serve at room temperature & garnish with fresh cilantro if desired. Serve with asst. crackers & corn chips.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line