Lobster Cheesecake Recipe 45

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RED LOBSTER CHEESECAKE



Red Lobster Cheesecake image

This recipe is all over the Internet and is supposedly authentic. I can vouch for the fact that it is very easy to make and very good. Prep time is approximate. Tip: Place a pan of water on second oven rack to keep cheesecake from cracking.

Provided by MSnow

Categories     Cheesecake

Time 1h40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 (10 ounce) package lorna doone cookies, crushed
1/4 lb melted butter
1/4 cup sugar
1 envelope knox gelatin
16 ounces cream cheese
8 ounces sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs (to garnish)

Steps:

  • Crust: mix crumbs with butter, sugar, and gelatin.
  • Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 minutes.
  • Filling: beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
  • When filling is perfectly smooth and creamy, pour into crust.
  • Return to 350 oven and bake 30-35 minute (took an extra 40 minutes in my oven) or until knife inserted in the center comes out clean.
  • Cool 20 minutes before cutting.
  • Sprinkle top with cookie crumbs.

Nutrition Facts : Calories 540.4, Fat 41.7, SaturatedFat 25.9, Cholesterol 166.5, Sodium 305.3, Carbohydrate 36, Sugar 31.6, Protein 7.7

LOBSTER CHEESECAKE



Lobster Cheesecake image

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.

Provided by Poll_of_the_Purple_

Categories     Savory Pies

Time 1h30m

Yield 1 9inch cake, 12-16 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.

EMERIL'S LOBSTER CHEESECAKE



Emeril's Lobster Cheesecake image

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.

Provided by Raquel Grinnell

Categories     Lobster

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 20

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)

Steps:

  • Preheat the oven to 350 degrees F.
  • 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.
  • 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, 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 creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.

Nutrition Facts : Calories 1052.8, Fat 91.6, SaturatedFat 51, Cholesterol 626.8, Sodium 2004.1, Carbohydrate 21.9, Fiber 1.5, Sugar 6.3, Protein 38.5

LOBSTER CHEESECAKE RECIPE - (4/5)



Lobster Cheesecake Recipe - (4/5) image

Provided by zboni

Number Of Ingredients 22

1 cup fresh breadcrumbs
1/4 cup grated parmesan
2 Tbsp sweet butter
Combine above ingredients & press into a buttered mold.
1 Tbsp olive oil
1 Cup chopped onions
1/2 cup diced red peppers
1/2 cup diced yellow peppers
2 Tbsp minced shallots
1 Tbsp chopped garlic
1/4 tsp creole seasonig
2 lbs. pkg. softened cream cheese (4 pkgs)
6 eggs
3/4 cups grated gouda
1/4 cup chopped scallions
1 tsp salt
1/2 Tbsp worchestire sauce
1/4 tsp cayenne pepper
2 Tbsp chopped parsely
1/2 Cup parmesan
3/4 cup heavy cream
Lobster Meat

Steps:

  • Saute onions, pepper, shallots & garlic in olive oil. Cool. Whip cream cheese and add eggs one at a time. Add remaining ingredients and combine Pre-bake pie shells & chill Add 2 Tbsp lobster meat to shell and cover with batter. Bake at 325º until done.

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE



Red Lobster Bananas Foster Cheesecake Clone image

Make and share this Red Lobster Bananas Foster Cheesecake Clone recipe from Food.com.

Provided by Xexe383

Categories     Cheesecake

Time 1h26m

Yield 10 serving(s)

Number Of Ingredients 22

3/4 cup all-purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract
2 lbs cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup regular sour cream or 1 cup low-fat sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt
1 cup regular sour cream or 1 cup low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17 ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced

Steps:

  • Position rack in center of oven and preheat oven to 350 degrees F.
  • Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
  • Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
  • Mix well.
  • Press mixture onto bottom of prepared pan.
  • Using electric mixer, beat cream cheese in large bowl until smooth.
  • Gradually beat in sugar.
  • Beat in cornstarch.
  • Add eggs, one at a time, beating until just blended after each addition.
  • Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
  • Beat just until combined.
  • Transfer filling to crust-lined pan.
  • Place pan in large roasting pan.
  • Add enough hot water to roasting pan to come one inch up sides of springform pan.
  • Bake until center of cake is just set, about 1 hour 15 minutes.
  • Remove cake from oven.
  • Maintain oven temperature.
  • Meanwhile, prepare topping.
  • Mix together sour cream, sugar and vanilla in small bowl until well blended.
  • Spread topping over cheesecake.
  • Bake until topping is set, about 10 minutes.
  • Turn off oven.
  • Let cake stand in oven until cooled to room temperature, about 2 hours.
  • Refrigerate cake until well chilled.
  • Cover and refrigerate overnight.
  • Cutaround cake to loosen; remove pan sides.
  • Transfer cake to platter.
  • Warm caramel sauce in small saucepan over low heat, stirring often.
  • Mix in rum.
  • Drizzle some sauce decoratively over cake.
  • Arrange bananas atop cake.
  • Cut cake into wedges and serve with sauce.

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