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  • Emeril's Lobster Cheesecake

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    Emeril's Lobster Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. freshly-grated Parmesan cheese
    • 1 c. bread crumbs
    • 1/2 c. melted unsalted butter
    • 1 Tbsp. extra virgin olive oil
    • 1 c. minced onions
    • 1/2 c. minced yellow bell peppers
    • 1/2 c. minced red bell peppers
    • 2 tsp salt
    • 1 tsp freshly-grnd black pepper
    • 1 3/4 lb cream cheese at room temperature
    • 4 lrg Large eggs
    • 1/2 c. heavy cream
    • 1 c. grated smoked Gouda cheese
    • 1 lb cooked lobster meat - (abt 2 c.) roughly minced
    • 1/2 c. minced parsley
    • 2 c. creme fraiche
    • 2 x hard-boiled Large eggs finely minced
    • 1 Tbsp. finely-minced fresh parsley leaves
    • 1/4 c. small-diced red onions
    • 7 ounce Osetra caviar

    Directions

    1. Preheat the oven to 350 degrees.
    2. In a mixing bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly. Press the mix into the bottom of a 9-inch springform pan.
    3. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the onions and the peppers. Season with salt and pepper. Saute/fry for 2 min, remove from the heat. Using an electric mixer, beat the cream cheese till smooth. With the machine running, add in the Large eggs, one at a time, till incorporated. Beat in the cream, Gouda cheese and sauteed vegetables till fully incorporated, about 2 min. Mix in the lobster meat and the parsley.
    4. Pour the filling into the prepared crust and bake till hard, about 1 hour. Remove from the oven and allow to cold to room temperature. If you chill the cake before serving, allow to come to room temperature before serving.
    5. To serve, cut the cake into wedges with a hot knife. Serve each wedge with the creme fraiche, traditional garnishes and caviar.
    6. This recipe yields 12 to 16 servings.

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