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Shrimp And Gruyere Cheesecake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
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1 1/2 C. butter flavored crackers -- (crushed)
1/4 C. butter or margarine -- (melted)
1 1/2 Lbs. med. size fresh shrimp
1/3 C. green pepper -- (minced)
1/3 C. red pepper -- (minced)
1/4 C. onion (minced)
1 Lg. clove garlic -- (minced)
3 Tbsp. butter or margarine -- (melted)
2 (8 Oz.) pkgs. cream cheese -- (softened)
1/2 C. mayonnaise
4 Lg. eggs
1/3 C. milk
1 1/4 C. shredded Gruyere or Swiss
cheese (about 5 oz.)
1 Tsp. pepper
--GARNISHES IF DESIRED:--
Red pepper strips
Whole cooked shrimp
Basil leaves
--TOMATO SAUCE:--
1/4 C. chopped onion
1 Clove crushed garlic
1 Tbsp. olive oil
2 (14 Oz.) cans whole tomatoes
1 1/2 Tsp. dried Italian seasoning
1 bay leaf
Serve with tomato sauce, recipe to follow. Combine cracker crumbs and 1/4
cup melted butter. Press into bottom of 9 inch springform pan. Chop cooked
and cleaned shrimp. Saute peppers, onion and
garlic in 3 tablespoons melted butter for 4-5 minutes until tender,
add chopped shrimp and saute another minute. Drain well and set
aside. Beat cream cheese and mayonnaise at high speed until light
and fluffy, add eggs, one at a time, beating well after each
addition. Gradually add milk beating on low speed just until
blended. Stir in shrimp mixture, shredded Gruyere or Swiss and 1
teaspoon pepper. Pour mixture into pan. Bake at 300 degrees for 1
hour and 20 minutes or until set. Turn oven off and open oven door
partially leaving cheesecake in oven for 1 more hour. Cool on rack.
Cover and chill or serve at room temperature with hot tomato sauce.
Sauce:
Saute onion and garlic in hot oil until tender. Add tomatoes
(break up with hands or spoon) and rest of ingredients, simmer about
20 minutes, uncovered until of desired consistency. Remove bay
leaf. Serve hot over slices of chilled or room temperature
cheesecake. P.S. I have used both shrimp already cooked and shrimp I have
had to cook depending on the price at the time.
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