Preparing Fast and Simple Shrimp Cheesecake Meal

Time right after time I wondered about generating this specific cheesecake; will it be very good or will it be a fly by night idea? Following all, who ever heard of putting shrimp into cheesecake?! Properly it turned out to become a amazing idea and you just can't believe how great it really is...
one pounds cream cheese(get a excellent solid cream cheese not a single of those presoftened ones)
1/2 pound sour cream
one 1/2 pounds refreshing medium shrimp
1/3 cup green bell peppers chopped fine
1/3 cup red bell peppers chopped good
one large clove garlic minced
a couple of ounces butter
three medium eggs
1/2 cup 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
six ounces melted butter


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


Cook, cleanse, and chop your shrimp.

Saute peppers, garlic, onions, in a couple of ounces melted butter for 6-7 minutes on medium heat, include your shrimp and cook for two more minutes, drain well and put aside.

Beat your cream cheese so it's smooth, then add your sour cream and mix until fairly fluffy, add your eggs a single at a time mixing well following each 1.

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

Prepair your 10 inch x two inch springform pan:

In the medium mixing bowl spot your bread crumbs and your melted butter, blend them together nicely.

Employing melted butter and a pastry brush butter the sides of your springform pan.

press the buttered bread crumbs to the sides with the pan as well as the remainder towards the bottom on the pan.

Pour the cheesecake in to the pan and spot in a preheated 300 degree oven for 55 minutes or till jelled( it may well be slightly wiggly inside center but thats OK, but not mutch ) soon 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 th 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, include your tomatoes, simmer about 30 minutes uncovered on reduced heat or right up until you accomplish your desired consistency, remove the bay leaf from the sauce.

Serve hot above room temperature cheesecake.

Regarding the Author

Andrew Krause is a Chef and Pastry Chef for more than 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at Free Gourmet Cheesecake Recipes