Recipe - Salsa Cheesecake

2 tablespoon Butter or margarine; melted
One half cup Fine dry breadcrumbs;
divided
12 ounce Cream cheese; softened
4 ounce Roquefort cheese; crumbled
1 cup Grated Parmesan cheese
1 ct (8oz) sour cream
One half cup Commercial (or homemade)
salsa
2 tablespoon Flour
4 lg Eggs
1 tablespoon Chopped fresh cilantro
1 tablespoon Minced fresh parsley
Garnish: Fresh cilantro
leaves

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyonehere'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
One fourth 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 One fourth 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.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.