Shrimp Cheesecake
Below is a MRR and PLR article in category Master Series -> subcategory Recipes.
Shrimp Cheesecake: A Surprising Culinary Delight
Summary
For the longest time, I hesitated to create this unusual cheesecake. Could shrimp in a cheesecake possibly work? The answer is a resounding yes?"it's amazingly delicious!
Ingredients
For the Cheesecake:
- 1 pound cream cheese (choose a good, solid variety, not pre-softened)
- 1/2 pound sour cream
- 1 1/2 pounds fresh medium shrimp
- 1/3 cup green bell peppers, finely chopped
- 1/3 cup red bell peppers, finely chopped
- 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
For the Pan Lining:
- 10 ounces dried unflavored bread crumbs
- 6 ounces melted butter
For the 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
Prepare the Shrimp and Vegetables:
1. Cook, clean, and chop the shrimp.
2. In a pan, sauté peppers, garlic, and onions in 2 ounces of melted butter for 6-7 minutes over medium heat.
3. Add shrimp and cook for an additional 2 minutes. Drain well and set aside.
Make the Cheesecake:
1. Beat the cream cheese until smooth. Combine with sour cream, mixing until fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. On low speed, gradually blend in the heavy cream.
4. Stir in the shrimp mixture, sharp cheese, and pepper.
5. Prepare a 10-inch x 2-inch springform pan by mixing bread crumbs and melted butter. Brush the pan with melted butter, pressing the bread crumb mixture to the sides and bottom.
6. Pour the cheesecake mixture into the pan and bake in a preheated 300°F oven for 55 minutes, until slightly jiggly in the center.
7. Turn off the oven and let the cheesecake remain inside for 3 hours. Cool before removing from the pan.
Prepare the Tomato Sauce:
1. While the cheesecake cools, in a saucepan, sauté onions, garlic, Italian seasoning, and bay leaf in hot oil until vegetables are tender.
2. Add crushed tomatoes and simmer for about 30 minutes on low heat until desired consistency. Remove bay leaf before serving.
Serve:
- Serve hot tomato sauce over room temperature cheesecake.
About the Author
Andrew Krause has been a Chef and Pastry Chef for over 30 years and currently owns a gourmet bakery called The Cheese Confectioner. You can visit his website at Free Gourmet Cheesecake Recipes.
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