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Joey's Shrimp, Lobster, and Crab Cheesecake
1/2 lb. cooked Maine lobster
1/2 lb. lump crabmeat
1/2 lb. cooked jumbo shrimp
1 lb. mascarpone cheese
2 lbs. cream cheese
1 1/4 C. flour
1/2 bunch scallions, diced
kosher salt and white pepper to taste
Preheat oven to 250°F.
Cut cream cheese into smallish chunks. Allow both cheeses to come to room temperature. Cut seafood into 1/2-inch cubes. In a heavy-duty mixer, or using a hand-held potato masher, blend mascarpone and cream cheese into a smooth paste, then slowly blend in eggs one at a time.
Sift flour into mixture while mixer is running. Mixer should be set on low to avoid lumps or overwhipping. Season with salt and pepper to taste.
Pour into a mixing bowl and fold in seafood and scallions by hand with a rubber spatula. Do not overmix or lobster and crabmeat will break into small pieces. Pour mixture into a greased 10-inch springform pan and bake for 1 1/2 hours or until cheesecake is golden-brown and firm. Allow to cool completely before cutting.
Yields 12 to 16 appetizer or lunch portions.
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