Red Lobster's Cheesecake
Copycat Red Lobster restaurant cheesecake with a buttery shortbread cookie crust and a smooth cream cheese filling — baked until set and topped with more cookie crumbs.
AmericanVegetarianIntermediate60 minBy Northstar
Ingredients
Servings
10
- 10 oz Lorna Doone shortbread cookies, crushed
- 0.3 lb butter, melted
- 0.3 cup granulated sugar (for crust)
- 1 envelope Knox unflavored gelatin
- 16 oz cream cheese, softened
- 8 oz sour cream
- 2 count eggs
- 2 tbsp butter
- 2 tbsp cornstarch
- 1 cup granulated sugar (for filling)
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- 2
Mix crushed cookies with melted butter, 1/4 cup sugar, and gelatin. Press evenly over the bottom of the pan. Bake 8 minutes exactly. Cool.
- 3
Beat cream cheese, sour cream, eggs, 2 tbsp butter, cornstarch, 1 cup sugar, and vanilla with an electric mixer until perfectly smooth and creamy.
- 4
Pour filling into the cooled crust. Return to oven and bake 30–35 minutes until a knife inserted in the center comes out clean.
- 5
Cool 20 minutes before cutting. Sprinkle top with crushed cookie crumbs and refrigerate until fully chilled.
Tags
copycatbakeddessertamericanred lobstercheesecake