Emeril's Lobster Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Freshly-grated Parmesan cheese
1 cup	146g / 5.1oz	Bread crumbs
1/2 cup	99g / 3.5oz	Melted unsalted butter
1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped yellow bell peppers
1/2 cup	73g / 2.6oz	Chopped red bell peppers
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1 3/4 lbs	794g / 28oz	Cream cheese - at room temperature
4 lbs	1816g / 64oz	Eggs (large)
1/2 cup	118ml	Heavy cream
1 cup	146g / 5.1oz	Grated smoked Gouda cheese
1 lb	454g / 16oz	Cooked lobster meat - (abt 2 cups) - roughly chopped
1/2 cup	73g / 2.6oz	Chopped parsley
2 cups	474ml	Crème fraiche
2		Hard-boiled eggs - finely chopped
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
1/4 cup	15g / 0.5oz	Small-diced red onions
7 oz	198g	Osetra caviar

Recipe Instructions

Preheat the oven to 350 degrees.

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 crème fraiche, traditional garnishes and caviar.

This recipe yields 12 to 16 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD - NETWORK

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