This rich savory salsa cheesecake is a fabulously unique appetizer. It’s delicious with simple crackers and some grapes….
Savory Salsa Cheesecake
2T butter, melted
1/2 C bread crumbs
12oz cream cheese, softened
4oz Roquefort cheese
1C sour cream
1C grated Parmesan
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 115 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.
from California Sizzles – a Pasadena Junior League cookbook.