Lusicious Lobster Cheesecake Recipes

LOBSTER CHEESECAKE

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.

RED LOBSTER CHEESECAKE

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.

EMERIL'S LOBSTER CHEESECAKE

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.

JUST PLAIN LUSCIOUS CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• For the crust, combine the graham crackers, 1/2 cup of the sugar and the melted butter in a food processor. Process until very fine and evenly moistened.
• Press crust mixture evenly into a springform pan. Put pan into the fridge for 10 minutes to firm. While this is firming work on the filling.
• For the filling, combine the cream cheese, 1 cup of the sugar, the egg, and 2 tablespoons of the vanilla into the food processor and cream together until very smooth.
• Pour the filling mixture into the crust and bake in a 375 degree oven for 35-40 minutes.
• When done baking, remove cheesecake from the oven and cool for 15 minutes.
• Raise the oven temperature to 450 degrees.
• While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with the remaining 2 tablespoons of vanilla and the remaining 2 tablespoons of sugar.
• Spread topping over the cooled filling.
• Bake in a 450 degree oven for 10 minutes.
• Let cool and ENJOY!

SUNNY CITRUS CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.