Best 4 Lobster Cheesecake Recipes

CRUSTY CRAB & LOBSTER KOTAIFI CHEESECAKE

Steps:

• Pre-heat oven to 350 degrees. Coat the bottom and sides of 10 inch springform pan with 1 tablespoon of the butter and the line bottom outside of pan with Aluminum foil. In a large bowl, coat strands of kataifi with the remaining melted butter and 1 teaspoon of the Old Bay seasoning. Press half of the kataifi in the bottom of springform pan. Set aside. In a large bowl, beat cream cheese, add eggs. Stir in remaining ingredients. Spread cream cheese mixture evenly over the shredded fillo lined pan. Top with remaining shredded dough and press down. Bake 40 minutes, increase heat to 450 degrees and bake additional 15 minutes. Remove from oven and let rest in pan for 10 minutes. Remove sides and cut and serve warm with Pink horseradish sauce. Serves 8-12. Horseradish sauce 1 pint sour cream 2 tablespoons jarred beet horseradish 1 teaspoon paprika, hot smoked if available 1 tablespoon fresh parsley, chopped In a small bowl, stir all sauce ingredients together until well incorporated. Chill.

RED LOBSTER BANANAS FOSTER CHEESECAKE CLONE

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.

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.

LOBSTER CHEESECAKE RECIPE - (4/5)

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.