RED LOBSTER CHEESECAKE
This recipe is all over the Internet and is supposedly authentic. I can vouch for the fact that it is very easy to make and very good. Prep time is approximate. Tip: Place a pan of water on second oven rack to keep cheesecake from cracking.
Provided by MSnow
Categories Cheesecake
Time 1h40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Crust: mix crumbs with butter, sugar, and gelatin.
- Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 minutes.
- Filling: beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
- When filling is perfectly smooth and creamy, pour into crust.
- Return to 350 oven and bake 30-35 minute (took an extra 40 minutes in my oven) or until knife inserted in the center comes out clean.
- Cool 20 minutes before cutting.
- Sprinkle top with cookie crumbs.
Nutrition Facts : Calories 540.4, Fat 41.7, SaturatedFat 25.9, Cholesterol 166.5, Sodium 305.3, Carbohydrate 36, Sugar 31.6, Protein 7.7
RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE
Make and share this Red Lobster Bananas Foster Cheesecake Clone recipe from Food.com.
Provided by Xexe383
Categories Cheesecake
Time 1h26m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Position rack in center of oven and preheat oven to 350 degrees F.
- Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
- Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
- Mix well.
- Press mixture onto bottom of prepared pan.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Gradually beat in sugar.
- Beat in cornstarch.
- Add eggs, one at a time, beating until just blended after each addition.
- Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
- Beat just until combined.
- Transfer filling to crust-lined pan.
- Place pan in large roasting pan.
- Add enough hot water to roasting pan to come one inch up sides of springform pan.
- Bake until center of cake is just set, about 1 hour 15 minutes.
- Remove cake from oven.
- Maintain oven temperature.
- Meanwhile, prepare topping.
- Mix together sour cream, sugar and vanilla in small bowl until well blended.
- Spread topping over cheesecake.
- Bake until topping is set, about 10 minutes.
- Turn off oven.
- Let cake stand in oven until cooled to room temperature, about 2 hours.
- Refrigerate cake until well chilled.
- Cover and refrigerate overnight.
- Cutaround cake to loosen; remove pan sides.
- Transfer cake to platter.
- Warm caramel sauce in small saucepan over low heat, stirring often.
- Mix in rum.
- Drizzle some sauce decoratively over cake.
- Arrange bananas atop cake.
- Cut cake into wedges and serve with sauce.
REAL RED LOBSTER CHEESE BISCUITS
I changed a previously posted recipe. We ate at Red Lobster 2 days ago and this recipe duplicates their biscuits really well.
Provided by Parkers Mom
Categories Breads
Time 13m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place grated cheese in freezer at least 30 minutes prior to the start of making the biscuits.
- Heat oven to 400. Melt butter and set aside.
- Sift together Bisquick, garlic powder and Old Bay Seasoning. Stir in milk, frozen cheddar cheese, parsley flakes and melted butter.
- Drop dough by spoonfuls onto ungreased cookie sheet.
- Bake 7-8 minutes.
EMERIL'S LOBSTER CHEESECAKE
I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too.
Provided by Raquel Grinnell
Categories Lobster
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1052.8, Fat 91.6, SaturatedFat 51, Cholesterol 626.8, Sodium 2004.1, Carbohydrate 21.9, Fiber 1.5, Sugar 6.3, Protein 38.5
LOBSTER CHEESECAKE
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_
Categories Savory Pies
Time 1h30m
Yield 1 9inch cake, 12-16 serving(s)
Number Of Ingredients 18
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.
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