Lobster Cheesecake
Indulge in the luxurious fusion of elegance and creativity with this savory Lobster Cheesecake, a show-stopping appetizer that's perfect for gourmet gatherings. Combining the creamy richness of cream cheese, tangy sour cream, and Parmesan with tender chunks of sweet lobster, this recipe offers a decadent twist on classic cheesecake. The buttery cracker crumb crust provides a perfectly savory base, while hints of lemon zest and scallions add a vibrant touch. Baked to perfection in a water bath for a silky-smooth texture, this dish is finished with optional fresh parsley for a stunning presentation. Ideal for special occasions or dinner parties, this Lobster Cheesecake is a standout dish that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups cracker crumbs (Ritz or similar)
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 3 large eggs
- 0.5 cup grated Parmesan cheese
- 1 cup cooked lobster meat, chopped
- 0.25 cup scallions, thinly sliced
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (optional for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
In a medium bowl, mix the cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy.
Add the sour cream, heavy cream, and eggs, one at a time, mixing well after each addition. Stir in the grated Parmesan cheese, salt, black pepper, and lemon zest until fully combined.
Fold in the chopped lobster meat and sliced scallions gently, ensuring the lobster is evenly distributed without breaking it apart too much.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Place the springform pan in a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the springform pan, creating a water bath to help the cheesecake cook evenly.
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 30 minutes before removing it.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides. Garnish with fresh parsley if desired, slice, and serve.
Nutrition Facts
Calories |
3998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.4 g | 416% | |
| Saturated Fat | 184.5 g | 922% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1655 mg | 552% | |
| Sodium | 5664 mg | 246% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 38.1 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1348 mg | 104% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1482 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
