Shrimp Cheesecake
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Shrimp Cheesecake
Discover the Surprising Delight of Shrimp Cheesecake
Introduction
Ever wondered about unconventional cheesecake flavors? I repeatedly pondered the idea of a Shrimp Cheesecake. Would it be a culinary masterpiece or just a whimsical experiment? To my delight, it turned out to be a fantastic creation, brimming with flavor. Here's how you can make it yourself.Ingredients
Cheesecake:
- 1 pound solid cream cheese- 1/2 pound sour cream
- 1 1/2 pounds fresh medium shrimp (cooked, cleaned, and chopped)
- 1/3 cup finely chopped green bell peppers
- 1/3 cup finely chopped red bell peppers
- 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 to taste
Crust:
- 10 ounces dried unflavored bread crumbs- 6 ounces melted butter
Tomato Sauce:
- 1/4 cup chopped onions- 1 medium bay leaf
- 1 1/2 teaspoons dried Italian seasoning
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 28 ounces canned crushed tomatoes
Instructions
Preparing the Cheesecake
1. Sauté the Shrimp Mixture: In a skillet, sauté the bell peppers and garlic in 2 ounces of melted butter for 6-7 minutes over medium heat. Add the shrimp and cook for 2 more minutes. Drain and set aside.2. Cream Cheese Mixture: Beat the cream cheese until smooth. Add sour cream and mix until fluffy. Incorporate the eggs one by one, mixing well after each addition.
3. Combine Ingredients: On low speed, gradually blend in the heavy cream. Stir in the shrimp mixture and shredded cheese. Season with pepper.
Preparing the Pan
4. Crust: In a bowl, blend the bread crumbs with melted butter. Use a pastry brush to butter a 10-inch x 2-inch springform pan. Press the crumb mixture onto the sides and bottom.5. Bake: Pour the cheesecake mixture into the pan. Bake in a preheated 300°F oven for 55 minutes, or until slightly set in the center. Turn off the oven and let it sit inside for 3 hours. Cool before removing from the pan.
Tomato Sauce
6. Cook the Sauce: Sauté onions, garlic, Italian seasoning, and bay leaf in hot oil until vegetables are tender. Add crushed tomatoes and simmer uncovered for about 30 minutes, or until the sauce thickens. Remove the bay leaf.7. Serve: Serve the sauce warm over the room temperature cheesecake.
About the Author
Andrew Krause is a seasoned chef and pastry chef with over 30 years of experience. He currently owns a gourmet bakery called The Cheese Confectioner. Visit his site for Free Gourmet Cheesecake Recipes.---
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