Cal Hancock's Savory Lobster Cheesecake
6 oz. cream cheese, softened
4 oz. goat cheese, softened
3 oz. mascarpone cheese
1 cup seasoned breadcrumbs
1 cup parmesan cheese
1 Tbsp. lemon zest
6 Tbsp. butter (melted)
½ tsp. black pepper
¼ tsp. salt
2 Tbsp. chopped fresh chives, plus whole chives for garnish
1 Tbsp. chopped fresh parsley, plus whole parsley for garnish
8 oz. fresh lobster meat, cut into ¼ inch pieces
Preheat oven to 350°
Coat a 9" springform pan with cooking spray.
Combine the breadcrumbs, parmesan cheese and lemon zest in a bowl. Add the melted butter and mix well. Press the mixture evenly and firmly into the bottom and up the sides of the pan and set aside.
Mix the cream cheese, goat cheese and mascarpone cheese in a food processor. Pulse several times until smooth. Add the eggs, one at a time, processing well after each addition. Add the chopped chives, chopped parsley, salt and pepper and pulse until mixed. Transfer the cheese mixture to a large bowl and fold in lobster meat.
Pour the filling into the springform pan and place the pan on a baking sheet.
Bake for 1 hour or until the center of the cake is set. Turn oven off, but leave the cake in the oven for another hour. Remove from oven and serve warm or at room temperature.