Shrimp Seasoning

Over time I am asked to do this particular cheesecake; is it good or it will be a fly by night idea? After all, who ever heard of putting shrimp into cheesecake? Well, it proved to be a fantastic idea and you can not believe how it really is ...

Cream cheese 1 pound (get a cream cheese very solid)
1 / 2 pound of sour cream
shrimp 1 1 / 2 pounds fresh medium
1 / 3 cup finely chopped green peppers
1 / 3 cup finely chopped red pepper
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 sharp NY cheese
pepper as you like

Liner Pan:
10 oz dried unflavored bread crumbs
6 ounces melted butter

Tomato sauce:
1 / 4 cup chopped onion
bay leaf 1 medium
1 1 / 2 tsp tsp dried Italian seasoning
1 clove garlic, chopped
2-tablespoon olive oil
28 oz crushed tomatoes (canned)

Cook, clean and cut your shrimp.

Saute peppers, garlic and onions in 2 ounces melted butter for 6-7 minutes over medium heat, add your shrimp and cook for 2 minutes, drain and set aside.

Beat your cream cheese so it is smooth, then add your sour cream and mix until fairly smooth, add your eggs one at a time, mixing well after each.

At low speed gradually add the cream until smooth. Stir in shrimp and vegetable mixture and cheese strong now add pepper.

Prepare your form 10inch x 2inch spring pan:

In a medium bowl place your breadcrumbs and your melted butter, mix well together.

Using melted butter with pastry brush butter on the sides of your springform pan.

Near the bread buttered on both sides of the pan and the rest at the bottom of the pan.

Pour cake into pan and bake in preheated oven 300 degrees for 55 minutes or until jelled (could be slightly wavy in the heart but not much) after 55 minutes turn oven off and let him stay there for 3 hours, then remove and let cool, once cooled, remove from pan.

Prepare your tomato sauce while your cake is cold:

Saute your onions, garlic and Italian seasoning and bay leaf in hot oil until vegetables are tender, add your tomatoes, simmer 30 minutes uncovered on low heat or until desired consistency, remove the bay leaf from sauce.

Serve the cheesecake warm on the ambient temperature.