Savory Cheesecake Shrimp-Gruyere Cheesecake

posted by bingham 11-19-99 3:54 AM

Shrimp-Gruyere Cheesecake

1 1/4 cups crushed round buttery crackers
1/4 cup butter, melted
1 1/2 pound unpeeled medium size (fresh) shrimp
1/3 cups each: minced green and red pepper
1/4 cup minced onion
1 large clove of garlic minced
3 tbsp. Butter melted
2 (8oz). Packages of cream cheese softened
1/2 cup mayo
4 large eggs
1/3 cup milk
1 1/4 cups (5oz.) Gruyere Cheese
1 tsp. Ground white pepper
Tomato Sauce (recipe below)

Preheat oven to 300 F.

Combine cracker crumbs and 1/4 cup of melted butter and press into bottom of a 9-inch springfrom pan. Set aside.

Peel, deveined and chop shrimp. Cook shrimp and next four ingredients in 3
tablespoons butter in a large skillet over medium heat. (NOTE: You can skip
this step if you want to use frozen cooked shrimp).

Saute vegetables until tender, drain and set aside.

Beat cream cheese and mayo at high speed until creamy. Add eggs 1 at a time, beating after each one. Gradually add milk, beating at low speed just until blended. Stir in shrimp mixture, cheese and white pepper.

Pour mixture into prepared pan and Bake at 300 doe 1 hour and 20 minutes or until set. Turn oven off and partially open oven door; leave cheesecake in
oven for 1 hour.

Cool completely on wire rack; cover and chill for at least 8 hours.

Serve with warm tomato sauce on top. May serve with French baguette bread sliced thin or Melba toast.
Can make this ahead and freeze it.

Tomato Sauce:

1/4 c. Chopped onion
1 clove garlic minced
1 tbsp. Olive oil
2 (14 oz) cans tomatoes, drained and chopped
1 1/2 tsp. Dried Italian seasoning
1 bay leaf

Cook onion and garlic until tender. Add tomatoes and remaining ingredients;
bring to boil. Reduce heat, and simmer, uncovered 20 minutes or until most of liquid evaporates. Remove from heat and discard bay leaf.

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