Cream Cheese Recipes

Cream Cheese Recipes

Time after time I wondered about producing this particular cheesecake Cream Cheese Recipes; might it be good or might it be a fly by night idea? After all, whatever person heard of putting shrimp into cheesecake?! Well it grown to be a fantastic idea merely can’t believe how good it is actually…
1 pounds cream cheese recipes(get a better solid cream cheese it’s unlikely that any of those presoftened ones)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green peppers chopped fine
1/3 cup red yellow peppers chopped fine
1 large clove garlic minced
2 ounces butter
3 medium eggs
1/2 cup all purpose flour
1/3 cup heavy cream
6 ounces shredded New York sState sharp Cheese pepper as you desire it.

Lining For Pan:Cream Cheese Recipes

10 ounces dried unflavored bread crumbs
6 ounces melted butter

Tomato Sauce:
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
1 clove minced garlic
2 tablespoon olive oil
28 ounces crushed tomatoes (canned)

Cook, clean, and chop your shrimp.

Saute peppers, garlic, onions, by two ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for a few more minutes, drain well and set aside.

Beat your cream cheese making it smooth, start being active . your sour cream and mix until fairly fluffy, add your eggs one by one mixing well after each one of these.

On low speed gradually add the heavy cream until blended. Stir from the shrimp and vegitable mixture and sharp cheese now add the pepper.

Prepair your 10 inch x 2 inch springform pan:

In a medium mixing bowl place your bread crumbs plus your melted butter, blend them together well.

Using melted butter along with a pastry brush butter the perimeters of your springform pan.

press the buttered bread crumbs to the perimeters of the pan along with the remainder towards the bottom from the pan.

Pour the cheesecake into your pan and in a preheated 300 degree oven for 55 minutes or until jelled( it is slightly wiggly inside the center but thats OK, yet not mutch ) after 55 minutes shut OFF the oven and allow it to go remain in there for 3 hours, then eliminate it and allow it cool, when cool, eliminate it from th pan.

Prepair your tomato sauce while your cheesecake is cooling:

Saute your onions, garlic,and italian seasoning,and bay leaf in herbal until vegitables are tender, add your tomatoes, simmer about half-hour uncovered on low heat or soon you reach your desired consistency, take off the bay leaf from the sauce.

Serve hot over room temperature cheesecake.

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