The best delicious Emeril's Lobster Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Emeril's Lobster Cheesecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Emeril's Lobster Cheesecake.
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1 c Freshly grated Parmesan
-cheese
1 c Bread crumbs
1/2 c Melted unsalted butter
1 tb Olive oil
1 c Chopped onions
1/2 c Chopped yellow bell peppers
1/2 c Chopped red bell peppers
2 ts Salt
1 ts Black pepper
1 3/4 lb Cream cheese; at room
-temperature
4 lg Eggs
1/2 c Heavy cream
1 c Grated Smoked Gouda cheese
1 lb Cooked lobster meat; roughly
-chopped
; (about 2 cups)
1/2 c Chopped parsley
2 c Cr?me Fraiche
2 Hard boiled eggs; finely
-chopped
1 tb Finely chopped fresh parsley
-leaves
1/4 c Small diced red onions
7 oz Osetra caviar
Preheat the oven to 350 degrees F.
In a mixing 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 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 Cr?me Fraiche, traditional garnishes and caviar.
Yield: 12 to 16 servings
Yields
1 servings
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