LOBSTER CHEESECAKE

Lobster Cheesecake image

Very Rich, Very Pricy, Very Good I have no idea where this originaly came from. I found it in my Dad's recipe collection. Hand written, but not in his hand.

Provided by Poll_of_the_Purple_

Time 1h30m

Yield 1 9inch cake, 12-16 serving(s)

Number Of Ingredients 18

Ingredients

1 cup freshly grated parmesan cheese
1 cup breadcrumbs
1/2 cup melted unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons salt
1 teaspoon white pepper
1 3/4 lbs cream cheese, at room temperature
4 large eggs
1/2 cup heavy cream
1 cup grated smoked gouda cheese
1 lb cooked lobster meat, roughly chopped (about 2 cups)
1/2 cup chopped fresh parsley
2 cups creme fraiche
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped fresh parsley leaves
1/4 cup small-diced red onion

Steps:

Preheat the oven to 350 degrees F.
In a bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly.
Press the mixture into the bottom of a 9-inch springform pan.
In a large saute pan, heat the olive oil.
When the oil is hot, add the onions and the peppers.
Season with salt and pepper.
Saute for 2 minutes, remove from the heat.
Using an electric mixer, beat the cream cheese until smooth.
With the machine running, add the eggs, one at a time, until incorporated.
Beat in the cream, Gouda cheese and sauteed vegetables until fully icombined, about 2 minutes.
Fold in the lobster meat and the parsley.
Pour the filling into the prepared crust and bake until firm, about 1 hour.
Remove from the oven and allow to cool to room temperature.
If you refrigerate the cake before serving, allow to come to room temperature before serving.
To serve, cut the cake into wedges with a warm knife.
Serve each wedge with the Creme Fraiche and traditional garnishes Yield: 12 to 16 servings.

*** Explore more Lobster Cheesecake Recipes »

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