Hors d'oeuvres - Salsa Cheesecake |
Author: Valerie@Snap-Peas
Salsa Cheesecake
- 2T butter, melted
- ½ C bread crumbs
- 12oz cream cheese, softened
- 4oz Roquefort cheese
- 1C sour cream
- 2T flour
- 1C grated Parmesan
- ½C salsa
- 4 large eggs
- 1T dried parsley
- 1 bunch fresh cilantro leaves(mince 1T)
- Preheat oven to 350*
- brush sides and bottom of 9" springform pan w/melted butter and dust w/1/4C breadcrumbs.
- In a mixer combine: cream cheese, Roquefort cheese, add sour cream, flour, Parmesan, and salsa, beating well between additions.
- Scrape bowl, turn motor on high and add eggs one at a time.
- Beat well to properly blend.
- Pour batter into springform pan, sprinkle with remaining breadcrumbs, parsley, and minced cilantro.
- Bake for 1hr and 15 min (approx) until lightly browned.
- Turn off oven and cool inside oven with door ajar for 1 hour.
- Arrange cilantro leaves on serving platter, place cake in the center - serve in wedges.
Recipe by snap-peas at https://www.snap-peas.com/2012/03/20/salsa-cheesecake/
3.1.09