Emeril's Lobster Cheesecake
Ingredients
- 1 cup freshly grated Parmesan cheese
- 1 cup bread crumbs
- 0.5 cup unsalted butter, melted
- 1 tbsp olive oil
- 1 cup chopped onions
- 0.5 cup chopped yellow bell peppers
- 0.5 cup chopped red bell peppers
- 2 tsp salt
- 1 tsp black pepper
- 1 0.8 lb cream cheese, at room temperature
- 4 each large eggs
- 0.5 cup heavy cream
- 1 cup grated smoked Gouda cheese
- 1 lb cooked lobster meat, roughly chopped
- 0.5 cup chopped fresh parsley
- 2 cup crème fraîche for serving
Instructions
- 1
Preheat oven to 350°F (175°C). In a bowl, combine the Parmesan, bread crumbs, and melted butter. Press into the bottom of a 9-inch springform pan.
- 2
In a large sauté pan, heat the olive oil. Add the onions and bell peppers. Season with salt and pepper. Sauté for 2 minutes. Remove from heat.
- 3
Using an electric mixer, beat the cream cheese until smooth. With the mixer running, add the eggs one at a time.
- 4
Beat in the cream, smoked Gouda, and sautéed vegetables until fully incorporated, about 2 minutes.
- 5
Fold in the lobster meat and parsley. Pour the filling into the prepared crust.
- 6
Bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature before serving.
- 7
Cut into wedges with a warm knife. Serve each wedge with a dollop of crème fraîche.