Lobster Cheesecake

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READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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