Quick Recipes and Easy

Shrimp Cheesecake

Time after time I wondered about making this particular cheesecake; will it be excellent or will it be a glide by night thought? After all, who ever heard of putting shrimp into cheesecake?! Well it turned out to be a fantastic thought and you just can’t believe how excellent it really is…

1 pounds cream cheese (get a excellent solid cream cheese)
1/2 pound sour cream
1 1/2 pounds fresh medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell 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 State sharp Cheese
pepper as you like 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
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 in 2 ounces melted butter for 6-7 minutes on medium heat, add your shrimp and cook for 2 more minutes, drain well and place aside.

Beat your cream cheese so it is smooth, then add your sour cream and mix until honestly fluffy, add your eggs one at a time mixing well after each one.

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

Prepair your 10inch x 2inch spring form pan:

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

Using melted butter with a pastry brush butter the sides of your spring form pan.

pres the buttered bread crumbs to the sides of the pan and the remainder to the bottom of the pan.

Pour the cheesecake into the pan and place in a preheated 300 degree oven for 55 minutes or until jelled( it might be slightly wiggly in the center but not much ) after 55 minutes shut OFF the oven and let it remain in there for 3 hours, then remove it and let it cool, when cool, remove it from the pan.

Prepair your tomato sauce while your cheesecake is cooling:

Saute your onions, garlic and Italian seasoning and bay leaf in hot oil until vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you reach your desired consistency, remove the bay leaf from your sauce.

Serve hot over room temperature cheesecake.

About The Author

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at andies.cashhosters2.com/page1.html andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). Please a send a copy of your reprint to mailto:cheeseca1@yahoo.com pastrie@verizon.net



About the Author

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