Red Lobster Cheesecake Recipes

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan., In a large bowl, beat cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove sides of pan., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Steps:

• Crust: mix crumbs with butter, sugar, and gelatin.
• Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 minutes.
• Filling: beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
• When filling is perfectly smooth and creamy, pour into crust.
• Return to 350 oven and bake 30-35 minute (took an extra 40 minutes in my oven) or until knife inserted in the center comes out clean.
• Cool 20 minutes before cutting.
• Sprinkle top with cookie crumbs.

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.
• Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.
• Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Steps:

• Position rack in center of oven and preheat oven to 350 degrees F.
• Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.
• Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl.
• Mix well.
• Press mixture onto bottom of prepared pan.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in sugar.
• Beat in cornstarch.
• Add eggs, one at a time, beating until just blended after each addition.
• Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt.
• Beat just until combined.
• Transfer filling to crust-lined pan.
• Place pan in large roasting pan.
• Add enough hot water to roasting pan to come one inch up sides of springform pan.
• Bake until center of cake is just set, about 1 hour 15 minutes.
• Remove cake from oven.
• Maintain oven temperature.
• Meanwhile, prepare topping.
• Mix together sour cream, sugar and vanilla in small bowl until well blended.
• Spread topping over cheesecake.
• Bake until topping is set, about 10 minutes.
• Turn off oven.
• Let cake stand in oven until cooled to room temperature, about 2 hours.
• Refrigerate cake until well chilled.
• Cover and refrigerate overnight.
• Cutaround cake to loosen; remove pan sides.
• Transfer cake to platter.
• Warm caramel sauce in small saucepan over low heat, stirring often.
• Mix in rum.
• Drizzle some sauce decoratively over cake.
• Arrange bananas atop cake.
• Cut cake into wedges and serve with sauce.

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 garnishes Yield: 12 to 16 servings.