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.
















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By monavano
alexandria, VA
on March 19, 2012
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I love this cheesecake. It's my "go to" dish for brunch. Guests are always so impressed. This splurge is well worth it!
By Joseph7
Secaucus NJ
on September 04, 2011
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Can you freeze it?
By mangesd_11996693
Alexandria, 86
on February 27, 2011
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Great recipe. I made this recipe using individual muffin tins and paper liners. Somewhat more time consuming, however, this allowed me to customize for individual tastes using different seafoods, herbs and spices and sauces. I am trying the mini tins for an upcoming cocktail reception.
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