Lobster Cheesecake

---

Very rich, very pricy, very good i have no idea where this originaly came from. I found it in my dad's recipe collection. Hand written, but not in his hand.

---

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 garnishe.

---

Ingredients

---

parmesan cheese, breadcrumbs, unsalted butter, olive oil, onion, red bell pepper, salt, white pepper, cream cheese, eggs, heavy cream, smoked gouda cheese, lobster meat, fresh parsley, creme fraiche, hard-boiled eggs, fresh parsley leaves, red onion