| Time after time I wondered about making
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| | minutes, drain well and put aside.Beat
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| this particular cheesecake; will it be
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| | your cream cheese so it is smooth, then
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| good or will it be a fly by night idea?
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| | add your sour cream and mix until fairly
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| After all, who ever heard of putting
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| | fluffy, add your eggs one at a time
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| shrimp into cheesecake?! Well it turned
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| | mixing well after each one.On low speed
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| out to be a fantastic idea and you just
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| | gradually add the heavy cream until
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| can't believe how good it really is...1
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| | blended. Stir in the shrimp and vegitable
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| pounds cream cheese (get a good solid
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| | mixture and sharp cheese now add the
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| cream cheese)
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| | pepper.Prepair your 10inch x 2inch spring
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| 1/2 pound sour cream
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| | form pan:In a medium mixing bowl place
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| 1 1/2 pounds fresh medium shrimp
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| | your bread crumbs and your melted butter,
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| 1/3 cup green bell peppers chopped fine
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| | blend them together well.Using melted
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| 1/3 cup red bell peppers chopped fine
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| | butter with a pastry brush butter the
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| 1 large clove garlic minced
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| | sides of your spring form pan.pres the
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| 2 ounces butter
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| | buttered bread crumbs to the sides of the
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| 3 medium eggs
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| | pan and the remainder to the bottom of
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| 1/2 cup all purpose flour
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| | the pan.Pour the cheesecake into the pan
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| 1/3 cup heavy cream
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| | and place in a preheated 300 degree oven
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| 6 ounces shredded New York State sharp
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| | for 55 minutes or until jelled( it might
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| Cheese
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| | be slightly wiggly in the center but not
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| pepper as you like itLining For Pan:
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| | much ) after 55 minutes shut OFF the oven
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| 10 ounces dried unflavored bread crumbs
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| | and let it remain in there for 3 hours,
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| 6 ounces melted butterTomato Sauce:
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| | then remove it and let it cool, when
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| 1/4 cup chopped onions
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| | cool, remove it from the pan.Prepair your
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| 1 medium bay leaf
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| | tomato sauce while your cheesecake is
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| 1 1/2 teaspoons dried italian seasoning
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| | cooling:Saute your onions, garlic and
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| 1 clove minced garlic
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| | Italian seasoning and bay leaf in hot oil
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| 2 tablespoon olive oil
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| | until vegitables are tender, add your
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| 28 ounces crushed tomatoes (canned)Cook,
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| | tomatoes, simmer about 30 minutes
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| clean, and chop your shrimp.Saute
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| | uncovered on low heat or until you reach
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| peppers, garlic, onions in 2 ounces
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| | your desired consistency, remove the bay
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| melted butter for 6-7 minutes on medium
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| | leaf from your sauce.Serve hot over room
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| heat, add your shrimp and cook for 2 more
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| | temperature cheesecake.
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