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Main Dish > Lobster (or Shrimp) Cheesecake

Total Time:
1 hr 10 min
30 min
40 min
• 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
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.

January 27, 2016 | Unregistered CommenterMark Allston