Shrimp and gruyere cheesecake

1 Servings

Ingredients

QuantityIngredient
cupButter flavored crackers; (crushed)
¼cupButter or margarine; (melted)
poundsMed. size fresh shrimp
cupGreen pepper; (minced)
cupRed pepper; (minced)
¼cupOnion (minced)
1Lg. clove garlic; (minced)
3tablespoonsButter or margarine; (melted)
2(8 Oz.) pkgs cream cheese; (softened)
½cupMayonnaise
4largesEggs
cupMilk
cupShredded Gruyere or Swiss
Cheese (about 5 oz.)
1teaspoonPepper
Red pepper strips
1Whole cooked shrimp
Basil leaves
¼cupChopped onion
1Clove crushed garlic
1tablespoonOlive oil
2(14 Oz.) can whole tomatoes
teaspoonDried Italian seasoning
1Bay leaf

Directions

GARNISHES IF DESIRED

TOMATO SAUCE

Serve with tomato sauce, recipe to follow. Combine cracker crumbs and ¼ 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.