 These individual Gruyère and lobster cheesecakes are an elegant first course. Photo courtesy Wisconsin Milk Marketing Board.
December 2009
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Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks
Savory Cheesecake Recipes
Page 3: Grand Cru Gruyère & Lobster Cheesecakes
This is Page 3 of a 5-page article. Click on the black links below to view the other recipes.
On The Menu
Gruyère And Lobster Cheesecakes
These individual-portion lobster cheesecakes are a perfect starter to a fancy dinner party. Garnish with radicchio leaves and whole and sniped chives for an elegant presentation. Recipe yields four portions. Serve a Sauvignon Blanc or other light white wine with this dish. We personally love it with Alsatian Gewürtztraminer or Riesling.
Ingredients
- 1 cup Gruyère cheese, shredded
- 1 cup cream cheese, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 eggs
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/2 cup lobster meat
- 6 ounces Gruyère cheese, cut in 4 thick slices
Preparation
- Preheat oven to 300°F.
- In food processor, pulse shredded Gruyère and cream cheese until mixture is smooth. Add lemon zest, lemon juice, eggs, cream, salt and pepper. Pulse to incorporate.
- Scrape mixture into medium bowl. Fold in lobster meat.
- Spray four 4-ounce baking dishes, such as ramekins, with cooking spray. Place in a deep baking pan. Divide cheesecake mixture evenly among dishes. Add warm water to pan to depth of 1 inch up sides of individual dishes. Cover pan.
- Bake cheesecakes 50 to 60 minutes or until set. Remove pan from oven and cool 10 minutes.
- Remove cheesecakes from dishes and place, uneven side up, on serving plates. Top with cheese slices.
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Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material © copyright 2005-
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