Emeril's lobster cheesecake

Yield: 1 servings

Measure Ingredient
1 cup Freshly grated Parmesan cheese
1 cup Bread crumbs
½ cup Melted unsalted butter
1 tablespoon Olive oil
1 cup Chopped onions
½ cup Chopped yellow bell peppers
½ cup Chopped red bell peppers
2 teaspoons Salt
1 teaspoon Black pepper
1¾ pounds Cream cheese; at room temperature
4 larges Eggs
½ cup Heavy cream
1 cup Grated Smoked Gouda cheese
1 pounds Cooked lobster meat; roughly chopped
\N \N ; (about 2 cups)
½ cup Chopped parsley
2 cups CrŠme Fraiche
2 \N Hard boiled eggs; finely chopped
1 tablespoon Finely chopped fresh parsley leaves
¼ cup Small diced red onions
7 ounces Osetra caviar

Preheat the oven to 350 degrees F.

In a mixing 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 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 CrŠme Fraiche, traditional garnishes and caviar.

Yield: 12 to 16 servings

Converted by MC_Buster.

Per serving: 4553 Calories (kcal); 361g Total Fat; (70% calories from fat); 195g Protein; 137g Carbohydrate; 2110mg Cholesterol; 9559mg Sodium Food Exchanges: 5½ Grain(Starch); 25 Lean Meat; 4 ½ Vegetable; 0 Fruit; 65 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C34 Converted by MM_Buster v2.0n.

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