submitted by: email@example.com (Julie, Michigan, USA) Hi everyone--heres 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 1/4 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 1/4 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 G Internet, G Internet.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1517 (88%)|
|Amt Per Serving||% DV|
|Total Fat 168.6g||225 %|
|Saturated Fat 92.1g||460 %|
|Monounsaturated Fat 44.1g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 859.2mg||264 %|
|Sodium 1638.7mg||57 %|
|Potassium 756.7mg||20 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 20.5g|
|Protein 39.2g||56 %|
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Calories per serving: 1728
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