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.

• Ready In: 1 hr 30 mins
• Serves: 12-16
• Yields: 1 9inch cake

Ingredients

• 1  cup  freshly grated parmesan cheese
• 1  cup  breadcrumbs
• 1⁄2 cup  melted unsalted butter
• 1  tablespoon olive oil
• 1  cup  chopped onion
• 1⁄2 cup  chopped red bell pepper
• 2  teaspoons salt
• 1  teaspoon white pepper
• 1 3⁄4 lbs cream cheese, at room temperature
• 4  large eggs
• 1⁄2 cup heavy cream
• 1  cup  grated smoked gouda cheese
• 1  lb  cooked lobster meat, roughly chopped (about 2 cups)
• 1⁄2 cup  chopped fresh parsley
• 2  cups creme fraiche
• 2  hard-boiled eggs, finely chopped
• 1  tablespoon  finely chopped fresh parsley leaves
• 1⁄4 cup  small-diced red onion

Directions

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a large saute pan, heat the olive oil.
5. When the oil is hot, add the onions and the peppers.
6. Season with salt and pepper.
7. Saute for 2 minutes, remove from the heat.
8. Using an electric mixer, beat the cream cheese until smooth.
9. With the machine running, add the eggs, one at a time, until incorporated.
10. Beat in the cream, Gouda cheese and sauteed vegetables until fully icombined, about 2 minutes.
11. Fold in the lobster meat and the parsley.
12. Pour the filling into the prepared crust and bake until firm, about 1 hour.
13. Remove from the oven and allow to cool to room temperature.
14. If you refrigerate the cake before serving, allow to come to room temperature before serving.
15. To serve, cut the cake into wedges with a warm knife.
16. Serve each wedge with the Creme Fraiche and traditional garnishes Yield: 12 to 16 servings.