1cupCooked Conchfinely chopped, about 2 whole pieces
1cupShrimpdeveined, cleaned and finely chopped
2tablespoonsSweet Red Pepperfinely chopped
1teaspoonGround Black Pepper
1teaspoonFresh Lime Juice
1/4cupRed OnionFinely chopped
Preheat oven to 325 degrees F.
In a large mixing bowl of a stand-up mixer, add cream cheese, mascarpone cheese and parmesan cheese. Beat cheeses on low speed for about 1 minute until well blended then on medium high speed continue beating for 4 more minutes. Add eggs one at a time and beat well after each addition. On low speed, add flour and blend well.
On low speed, slowly add flour and blend well and set aside.
In a separate bowl, mix all ingredients. Fold seafood mixture into cheeses mixture and blend well until well incorporated. Prepare cheesecake pan by spraying the inside with baking spray. Add cheese mixture and bake on middle rack in the preheated oven for 55 minutes to 1 hour. Completely cool cake and cover with plastic wrap. Place in refrigerator overnight or for 6 hours until firm. Serve with crackers or bread.