Salsa Cheesecake (Appetizer)

Savory cheesecake appetizer spread. Serve with crackers, Tostito chips or baguette slices. Note: Make this at least 3 hours before serving (or the day before and refrigerated over night).

• Ready In: 3 hrs 5 mins
• Serves: 24

Ingredients

• Crust

• 2  tablespoons butter, melted
• 1⁄4 cup  fine dry breadcrumb (plain)

• Filling

• 12  ounces cream cheese
• 4  ounces Roquefort cheese (since I do not care for Roquefort, I substitute additional Parmesan or shredded cheddar cheese)
• 1  cup parmesan cheese
• 8  ounces sour cream
• 1⁄2 cup salsa
• 2  tablespoons all-purpose flour
• 4  eggs

• Topping

• 1⁄4 cup  fine dry breadcrumb (plain)
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon  minced fresh parsley

Directions

1. Brush bottom and side of a 9-inch springform pan with butter. Sprinkle with 1/4 cup breadcrumbs.
2. Beat cream cheese and Roquefort cheese in a large mixing bowl and high speed with an electric mixer until creamy. Add Parmesan cheese, sour cream, salsa, and flour. Beat until blended. Add eggs, one at a time, beating just until yellow disappears.
3. Pour mixture into prepared pan; sprinkle with remaining 1/4 cup breadcrumbs. Sprinkle with chopped cilantro and parsley.
4. Bake at 300°F for 1 hour and 5 minutes, or until almost set. Turn oven off. Partially open oven door and let cool in oven for one hour. Let cool completely in pan on wire rack.
5. Carefully remove sides of springform pan. Serve at room temperature or cover and chill thoroughly.