Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or margarine; melted |
| ½ cup | Fine dry breadcrumbs; divided |
| 12 ounces | Cream cheese; softened |
| 4 ounces | Roquefort cheese; crumbled |
| 1 cup | Grated Parmesan cheese |
| 1 carton | (8-oz) sour cream |
| ½ cup | Commercial (or homemade) salsa |
| 2 tablespoons | Flour |
| 4 larges | Eggs |
| 1 tablespoon | Chopped fresh cilantro |
| 1 tablespoon | Minced fresh parsley |
| \N \N | Garnish: Fresh cilantro leaves |
submitted by: sgjg6566@... (Julie, Michigan, USA) Hi everyone--here's another appetizer I serve on special occasions! This recipe is from "The Junior League" of Pasadena, California.
Brush bottom and side of a 9 inch springform pan with butter; sprinkle with ¼ 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 ¼ cup bread crumbs.
Sprinkle with chopped cilantro and parsley. Bake at 300 degrees for 1 hour and 5 minutes or until almost set. Turn oven off. 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, if desired. Serve with assorted crackers.
Recipe Archive - 01 July 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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