Lobster Mascarpone Cheesecake With Herbed Cornmeal... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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this actuall works quit well for an appitzer for like a clam bake or just a big party Ingredients:
crust |
4 tablespoons butter |
1 cup cornmeal, sifted |
1 cup fresh bread crumbs |
1 teaspoon each fresh basil, fresh oregano, fresh thyme, fresh parsley, minced |
1 pinch salt and ground black pepper, to taste |
cheesecake |
9 each large eggs, beaten |
3 pounds mascarpone cheese |
2 tablespoons grated romano cheese |
11/2 pounds lobster meat |
3 tablespoons each heavy cream, sour cream, minced corn |
1 tablespoon each minced fresh basil, lemon juice |
1/2 tablespoon each minced fresh garlic, minced fresh chive, worcestershire sauce |
1 pinch salt and ground black pepper, to taste |
Directions:
1. For crust, melt butter. Add remaining crust ingredients. Spray 20 4 oz. ramekins with nonstick cooking spray and form crust in bottoms.
2. For cheesecake, mix eggs and cheese. Add remaining ingredients. Divide cheesecake mixture among ramekins. Bake approximately 40 minutes at 325F in water bath until firm in center. Unmold warm cheesecake onto center of plate. Surround with fresh herbs, a sprinkling of diced tomatoes and basil oil if desired.
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