Emeril'S Lobster Cheesecake Recipe

Name: Emeril'S Lobster Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1604

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup parmesan cheese, freshly grated, 1 cup breadcrumbs, 1/2 cup unsalted butter, melted, 1 tablespoon olive oil, and more.

Yes, Emeril'S Lobster Cheesecake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Emeril'S Lobster Cheesecake

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