Shrimp Cheesecake

Time after time I wondered Shrimp Cheesecake about producing this particular cheesecake; 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…

Shrimp Cheesecake

1 pounds cream cheese(get a better solid cream Shrimp Cheesecake cheese it’s unlikely that any of those presoftened ones)
1/2 pound sour cream
One 1/2 pounds fresh medium shrimp
1/3 cup green peppers chopped fine
One/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:

10 ounces dried unflavored bread crumbs
6 ounces melted butter

Tomato Sauce:

1/4 cup chopped onions
1 medium bay leaf
One 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 the shrimp and vegetable mixture and sharp cheese now add the pepper.

Prepare your 10-inch x 2-inch springform pan:

In a medium mixing bowl place your breadcrumbs 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 that’s OK, yet not match ) 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 the pan.

Prepare your tomato sauce while your cheesecake is cooling:

Saute your onions, garlic, vegetables and Italian seasoning, and bay leaf in her vegetables 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.

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