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Emeril's Lobster Cheesecake Recipe

Emeril's Lobster Cheesecake

Emeril Lagasse

Recipe courtesy Emeril Lagasse 1999

Show: Emeril LiveEpisode: Emeril's Lobster Fest

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • 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!

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  • on September 04, 2011

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    Can you freeze it?

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  • 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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  • on August 03, 2010

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    I just made this for 2 events...wanted something different that would REALLY stand out, and it did!! First it is so easy...and making it a day ahead of time is fine, just let get to room temp. If you can't find creme fraiche, it's easy to make. Just mix 3 cups heavy creme with 1 cup butter milk or sour cream, cover and let sit out overnight and chill,( I added alittle chopped chives and red pepper flakes for spice.

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  • on March 21, 2006

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    Have served this serveral times and just last week decided to tweek a good thing and try to make it better for a Girl's Caviar Night. I doubled the recipe for the crust only as stated but made two 9"tart pans with removable bottoms and split the filling between the two and baked for 45 minutes. WOW,GREAT and give me the recipe was the response. It won the vote even over the Salmon and Caviar pie.

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  • on December 27, 2005

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    This is a very easy recipe to follow. If the lobster is to $$, try with shrimp - we thought it was also great!

    This baked nicely in a 8.5" springform pan vs a 9" with an increase in cooking time to 75 minutes.

    Company raved about it!!

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  • on August 11, 2005

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    I made this for a party of about 50 and it was a great way to strech a lobster...it was huge!!!! And super yummy

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  • on March 24, 2005

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    So admittedly, I added extra lobster, but this was fabulous!!! It was a hit at the party I took it to, and just as yummy the next day.

    One suggestion - when I make this again I will use a water bath to cook the cheesecake, because I had some issues with it cooking all the way through...

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  • on January 03, 2005

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    TO DIE FOR!!!!

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  • on August 22, 2004

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    greeeeaaaaaat. I'm a lobster and cheesecake lover (my favorite foods but never in a million years did I think of combining the two.

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