Salsa Cheesecake (Appetizer) Recipe

Name: Salsa Cheesecake (Appetizer)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 tablespoons butter, melted; ¼ cup fine dry breadcrumb (plain); 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; ½ cup salsa; 2 tablespoons all-purpose flour; 4 eggs; ¼ cup fine dry breadcrumb (plain); 1 tablespoon chopped fresh cilantro; 1 tablespoon minced fresh parsley

Servings: persons

2 tablespoons butter, melted
¼ cup fine dry breadcrumb (plain)
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
½ cup salsa
2 tablespoons all-purpose flour
4 eggs
¼ cup fine dry breadcrumb (plain)
1 tablespoon chopped fresh cilantro
1 tablespoon minced fresh parsley

1
Brush bottom and side of a 9-inch springform pan with butter.
2
Sprinkle with 1/4 cup breadcrumbs.
3
Beat cream cheese and Roquefort cheese in a large mixing bowl and high speed with an electric mixer until creamy.
4
Add Parmesan cheese, sour cream, salsa, and flour.
5
Beat until blended.
6
Add eggs, one at a time, beating just until yellow disappears.
7
Pour mixture into prepared pan; sprinkle with remaining 1/4 cup breadcrumbs.
8
Sprinkle with chopped cilantro and parsley.
9
Bake at 300F for 1 hour and 5 minutes, or until almost set.
10
Turn oven off.
11
Partially open oven door and let cool in oven for one hour.
12
Let cool completely in pan on wire rack.
13
Carefully remove sides of springform pan.
14
Serve at room temperature or cover and chill thoroughly.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, melted, ¼ cup fine dry breadcrumb (plain), 12 ounces cream cheese, 4 ounces Roquefort cheese (since I do not care for Roquefort, I substitute additional Parmesan or shredded cheddar cheese), and more.

Yes, Salsa Cheesecake (Appetizer) falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Cheesecake (Appetizer)

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