Salsa Cheesecake

print recipe
email recipe
save recipe
add photo
add review
#34860

serves/makes:

ready in:
2-5 hrs

ingredients

2 tablespoons butter, melted
1/2 cup fine dry bread crumbs, divided
12 ounces cream cheese, softened
4 ounces Roquefort cheese, crumbled
1 cup Parmesan cheese, grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh parsley, minced

directions

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 F 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.