Emeril's Lobster Cheesecake

Total Time:
1 hr 10 min
Prep:
30 min
Cook:
40 min

Yield:
12 to 16 servings

Ingredients
  • 1 cup freshly grated Parmesan
  • 1 cup bread crumbs
  • 1/2 cup melted unsalted butter
  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped yellow bell peppers
  • 1/2 cup chopped red bell peppers
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 3/4 pounds cream cheese, at room temperature
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 cup grated smoked Gouda
  • 1 pound (about 2 cups) cooked lobster meat, roughly chopped
  • 1/2 cup chopped parsley
  • 2 cups creme fraiche
  • 2 hard boiled eggs, finely chopped
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1/4 cup small diced red onions
  • 7 ounces osetra caviar
Directions
  • Preheat the oven to 350 degrees F.

  • In a mixing bowl, combine the Parmesan, 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, and Sauteed vegetables until fully incorporated, 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, traditional garnishes, and caviar.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Frankenstein Cheesecakes