Name: Smoked shrimp cheesecake recipe by Ishika Uppal at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1pack Monaco classic biscuit; 1tbsp soft butter; 1/2 cup sour cream; 1/2 cup cream cheese; 1/4 cup cheddar and mozzarella cheese; 1tsp oil; 1tsp chopped garlic; 8-10 small shrimps; 1/4 slice of red and yellow bell peppers each; 1/4 cup mushrooms (quartered); 1/4 cup chopped dil leaves; 3tsp Malacca spice blend; Salt to taste; 2tsp black pepper powder; 1 egg; Few cherry tomatoes to garnish

Ingredients Serving: 4

1pack Monaco classic biscuit
1tbsp soft butter
1/2 cup sour cream
1/2 cup cream cheese
1/4 cup cheddar and mozzarella cheese
1tsp oil
1tsp chopped garlic
8-10 small shrimps
1/4 slice of red and yellow bell peppers each
1/4 cup mushrooms (quartered)
1/4 cup chopped dil leaves
3tsp Malacca spice blend
Salt to taste
2tsp black pepper powder
1 egg
Few cherry tomatoes to garnish

Instructions

Marinate the shrimps with 2tsp of Malacca spice blend and keep aside.
Grease the cheesecake tin and cover it from outside with an aluminium foil.
Hook both the capsicum slices in a fork and put them on the flame directly to get that smoky flavour and keep it rotating simultaneously to divide the heat equally. Chop them and keep aside. Do the same process with the marinated shrimps to get the smoked flavour .
In a blender , blend the biscuits with butter.
Set this mixture in the bottom of the greased tin. Press well and bake for 10 minutes at 180c
In a non stick pan put 1tsp of chopped garlic with oil and saute for a minute.
Now add chopped mushrooms to it and cook till the mushrooms are done. Keep aside to cool.
In a mixing bowl beat the cream cheese till soften.
Now add half of the sour cream and give it a stir. Break the egg in the mixture.Add all the rest of the ingredients and mix well
pour it in the greased tin. In a bigger vessel pour water till 1 inch and keep the cheesecake tin in it.
Bake it in a preheated oven at 200c for 10 minutes, than reduce the temperature to 120c and bake for 30 minutes.
Garnish with remaining sour cream and cherry tomatoes

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