1 1/4 c Crushed round buttery 3 tb Butter or margarine, melted
– crackers 2 pk Cream cheese, softened
1/4 c Butter or margarine, melted – (8 oz. each)
1 1/2 lb Unpeeled medium-size fresh 1/2 c Mayonaise
– shrimp 4 lg Eggs
1/3 c Minced green pepper 1 1/4 c Shredded Gruyere or Swiss
1/3 c Minced sweet red pepper – cheese
1/4 c Minced onion 1 ts Ground white pepper
1 lg Garlic clove, minced
-ITALIAN TOMATO SAUCE-
1/4 c Chopped onion – 14-oz each
1 Garlic clove, minced 1 1/2 ts Dried Italian seasoning
1 tb Olive oil 1 Bay leaf
2 cn Tomatoes, drained & chopped
Combine cracker crumbs and 1/4 cup melted butter, press mixture evenly
onto bottom of a 9-inch springform pan. Set aside.
Peel, devein, and chop shrimp. Cook shrimp and next 4 ingredients in 3
tablespoons butter in a large skillet over medium-high heat, stirring
constantly, 4 to 5 minutes or until shrimp are done and vegetables are
tender. Drain well and set aside.
Beat cream cheese and mayonaise at high speed of an electric mixer
until creamy; add eggs, one at a time, beating after each addition.
Gradually add milk, beating well at low speed just until blended.
Stir in shrimp mixture, Gruyere cheese, and white pepper.
Pour mixture into prepared pan. Bake at 300 for 1 hour and 20 minutes
or until set. Turn oven off, and partially open oven door; leave
cheesecake in oven 1 hour.
Cool completely on a wire rack; cover and chill at least 8 hours.
Serve with warm Italian Tomato sauce. Garnish with sweet red pepper
strips, whole shrimp, and fresh basil sprigs if desired.
Italian Tomato Sauce directions:
Cook onion and garlic in oil in a large skillet over medium-high heat,
stirring constantly, until tender. Add tomatoes and remaining
ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20
minutes or until most of liquid evaporates; stirring occasionally.
Remove and discard bay leaf.
Yields
8 servings