-
1
cheese (about 5 oz.)
-
2
1 Tsp.
-
3
pepper --GARNISHES IF DESIRED:-- Red pepper strips Whole cooked shrimp Basil leaves --TOMATO SAUCE:-- 1/4 cup chopped onion 1 Clove crushed garlic 1 Tbsp.
-
4
olive oil 2 (14 Oz.)
-
5
cans whole tomatoes 1 1/2 Tsp.
-
6
dried Italian seasoning 1 bay leaf Serve with tomato sauce, recipe to follow.
-
7
Combine cracker crumbs and 1/4 cup melted butter.
-
8
Press into bottom of 9 inch springform pan.
-
9
Chop cooked and cleaned shrimp.
-
10
Saute peppers, onion and garlic in 3 tablespoons melted butter for 4-5 minutes until tender, add chopped shrimp and saute another minute.
-
11
Drain well and set aside.
-
12
Beat cream cheese and mayonnaise at high speed until light and fluffy, add eggs, one at a time, beating well after each addition.
-
13
Gradually add milk beating on low speed just until blended.
-
14
Stir in shrimp mixture, shredded Gruyere or Swiss and 1 teaspoon pepper.
-
15
Pour mixture into pan.
-
16
Bake at 300 degrees for 1 hour and 20 minutes or until set.
-
17
Turn oven off and open oven door partially leaving cheesecake in oven for 1 more hour.
-
18
Cool on rack.
-
19
Cover and chill or serve at room temperature with hot tomato sauce.
-
20
Sauce: Saute onion and garlic in hot oil until tender.
-
21
Add t omatoes (break up with hands or spoon) and rest of ingredients, simmer about 20 minutes, uncovered until of desired consistency.
-
22
Remove bay leaf.
-
23
Serve hot over slices of chilled or room temperature cheesecake.
-
24
P.S.
-
25
I have used both shrimp already cooked and shrimp I have had to cook depending on the price at the time.
