Emerils Lobster Cheesecake Recipes

EMERIL'S LOBSTER CHEESECAKE

Steps:

• 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, sprinkled with parsley and onions. Garnish with a dollop of caviar.

LOBSTER CHEESECAKE

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.