These savory cheesecakes are made with
Chèvre, or goat cheese. I like to use award-winning Chèvres
from Appleton Creamery here in Maine. Be creative; vary the fresh
herbs and seek out Chèvres from your local farmers' market.
Maine Lobster and Chèvre
Cheesecakes
- 8-ounces reduced fat cream cheese at room
temperature
8-ounces Chèvre (try flavors like wild mushroom or spring
herb)
2 large eggs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley (May also use fresh tarragon,
basil, thyme OR chervil)
1/2 pound Maine lobster meat, cooked and chopped
- Preheat the oven to 375 degrees. Grease
three 1 cup ramekins.
- Using an electric mixer, beat the cream
cheese and goat cheese together until the mixture has a smooth
consistency with no lumps.
- Slowly beat in the eggs, one at a time.
Add the chopped herbs and fold in the Maine lobster.
- Spoon the mixture into the ramekins.
- Bake in the oven for 20 minutes until
golden and set.
- Serve Maine Lobster and Chèvre
Cheesecakes hot from the oven with crusty French bread or crackers.
The three cheesecakes will serve 6 to 10 people as an hors d'oeuvre
or appetizer.
- The uncooked cheesecakes may also be frozen
and baked directly from the freezer. Adjust baking time accordingly.
Makes 3 cheesecakes (each cheesecake serves
6 to 10 people).
Nutritional analysis per cheesecake: 502 calories, 42 grams protein, 7 grams carbohydrates,
33 grams fat, 838 mg. sodium, less than 1 gram fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.
