Recipes to Warm Your Heart

Recipes to Warm Your Heart: Shrimp Cheesecake

Recipes to Warm Your Heart: Shrimp Cheesecake- Time after time I wondered about making this cheesecake; will it be good, or will it be a fly by night idea?

Time after time I wondered about making this cheesecake; will it be good, or will it be a fly by night idea? Who ever heard of putting shrimp into cheesecake?!

Well, it turned out to be a fantastic idea and you just can’t believe how good it really is…

1 pound’s cream cheese (get a good solid cream cheese not one of those presoftened ones)

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 breadcrumbs

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 tablespoons of olive oil

28 ounces crushed tomatoes (canned)

Cook, clean, and chop your shrimp.

Sauté 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 put aside.

Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly 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 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 and your melted butter, blend them together well.

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

Press the buttered breadcrumbs 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 that’s OK, 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.

Prepare your tomato sauce while your cheesecake is cooling:

Sauté your onions, garlic, and Italian seasoning, and bay leaf in hot oil until vegetables 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.

Regards, Coyalita

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