Time right after time I wondered about doing this unique cheesecake; will it be great or will it be a fly by night idea? Right after all, who ever heard of putting shrimp into cheesecake?! Effectively it turned out being a fantastic idea and you just can't believe how excellent it genuinely is...
1 pounds cream cheese(get a fine solid cream cheese not one of those presoftened ones)
1/2 pound sour cream
one 1/2 pounds clean medium shrimp
1/3 pot green bell peppers chopped good
1/3 pot red bell peppers chopped fine
1 large clove garlic minced
2 ounces butter
three medium eggs
1/2 pot all purpose flour
1/3 cup heavy cream
six ounces shredded New York sState sharp Cheese pepper as you like it.
Lining For Pan:
10 ounces dried unflavored bread crumbs
6 ounces melted butter
1/4 cup chopped onions
1 medium bay leaf
1 1/2 teaspoons dried italian seasoning
one clove minced garlic
a couple of tablespoon olive oil
28 ounces crushed tomatoes (canned)
Cook, thoroughly clean, and chop your shrimp.
Saute peppers, garlic, onions, in 2 ounces melted butter for 6-7 minutes on medium heat, include your shrimp and cook for two far more minutes, drain well and put aside.
Beat your cream cheese so it really is smooth, then include your sour cream and mix till fairly fluffy, include your eggs a single with a time mixing well after each 1.
On minimal speed gradually include the heavy cream until blended. Stir inside 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 location your bread crumbs and your melted butter, blend them together perfectly.
Using melted butter along with a pastry brush butter the sides of your springform pan.
press the buttered bread crumbs towards sides of the pan as well as the remainder to the bottom on the pan.
Pour the cheesecake in to the pan and location inside a preheated 300 degree oven for 55 minutes or until jelled( it could possibly be slightly wiggly inside center but thats OK, but not mutch ) right after 55 minutes shut OFF the oven and let it remain in there for three hours, then get rid of it and let it cool, when cool, get rid of it from th pan.
Prepair your tomato sauce whilst your cheesecake is cooling:
Saute your onions, garlic,and italian seasoning,and bay leaf in hot oil till vegitables are tender, add your tomatoes, simmer about 30 minutes uncovered on low heat or until you attain your desired consistency, get rid of the bay leaf from your sauce.
Serve hot above room temperature cheesecake.
In regards to the Author
Andrew Krause is a Chef and Pastry Chef for above 30 many years, at persent I own a Gourmet Bakery called The Cheese Confectioner.
You can visit my site at Free Gourmet Cheesecake Recipes