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