salsa cheesecake
 
recipe by :alt.cooking-chat (julie) 
serving size : 1 
categories : appetizers cheesecake 
 
 
2 Tbsp  butter -- melted
1/2 cup  fine dry bread crumbs -- divided
12 oz.  cream cheese -- softened
4 oz.  roquefort cheese -- crumbled
1 cup  parmesan cheese -- grated
8 oz.  sour cream
1/2 cup  salsa
2 Tbsp  flour
4 large  eggs
1 Tbsp  fresh cilantro -- chopped
1 Tbsp  fresh parsley -- minced
 
brush bottom and side of 9 inch springform pan with butter. sprinkle with 1/4 cup 
breadcrumbs. beat cream cheese and roquefort in large mixing bowl until creamy. add 
parmesan cheese and next 3 ingredients beating until blended. add eggs, one at a 
time, beating until yellow disappears. pour mixture into prepared pan. sprinkle with 
remaining 1/4 cup bread crumbs. sprinkle with chopped cilantro and parsley. bake at 
300 degrees for 1 hour and 5 minutes or until almost set. turn off oven. partially 
open oven door, and let cheesecake cool in oven for 1 hour. let cool completely in 
pan on wire rack. carefully remove sides of springform pan. serve at room 
temperature, or cover and chill thoroughly. garnish with cilantro if desired. serve 
with assorted crackers. 
 
 
 
 
 
 
 
(ID: 74946) Mirror: rec.food.recipes: Thu, Jan 27, 2005


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