Emeril's Lobster Cheesecake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I first tried this recipe at Emeril's restaurant just outside of Universal Studios amusement park in Orlando, Florida. It was the highlight of our trip! Absolutely AMAZING flavor!!!!!!!! It has been a regular for dinner parties ever since, and always gets rave reviews and requests for the recipe.... I have substituted shrimp and crab with great results, too. Ingredients:
1 cup parmesan cheese, freshly grated |
1 cup breadcrumbs |
1/2 cup unsalted butter, melted |
1 tablespoon olive oil |
1 cup onion, chopped |
1/2 cup yellow bell pepper, chopped |
1/2 cup red bell pepper, chopped |
2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 3/4 lbs cream cheese, at room temperature |
4 large eggs |
1/2 cup heavy cream |
1 cup smoked gouda cheese, grated |
1 lb lobster meat, cooked and roughly chopped (about 2 cups) |
1/2 cup fresh parsley, chopped |
2 cups creme fraiche |
2 hard-boiled eggs, finely chopped |
1 tablespoon fresh parsley, finely chopped |
1/4 cup red onion, diced |
7 ounces black caviar (like oestra) |
Directions:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour.
6. 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.
7. To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.
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