Gruyere CheesecakeThese individual Gruyère and lobster cheesecakes are an elegant first course. Photo courtesy Wisconsin Milk Marketing Board.




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December 2009

Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks

Savory Cheesecake Recipes

Page 3: Grand Cru Gruyère & Lobster Cheesecakes


This is Page 3 of a 5-page article. Click on the black links below to view the other recipes.

On The Menu


Gruyère And Lobster Cheesecakes

These individual-portion lobster cheesecakes are a perfect starter to a fancy dinner party. Garnish with radicchio leaves and whole and sniped chives for an elegant presentation. Recipe yields four portions. Serve a Sauvignon Blanc or other light white wine with this dish. We personally love it with Alsatian Gewürtztraminer or Riesling.


  • 1 cup Gruyère cheese, shredded
  • 1 cup cream cheese, at room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 eggs
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1/2 cup lobster meat
  • 6 ounces Gruyère cheese, cut in 4 thick slices


  1. Preheat oven to 300°F.
  2. In food processor, pulse shredded Gruyère and cream cheese until mixture is smooth. Add lemon zest, lemon juice, eggs, cream, salt and pepper. Pulse to incorporate.
  3. Scrape mixture into medium bowl. Fold in lobster meat.
  4. Spray four 4-ounce baking dishes, such as ramekins, with cooking spray. Place in a deep baking pan. Divide cheesecake mixture evenly among dishes. Add warm water to pan to depth of 1 inch up sides of individual dishes. Cover pan.
  5. Bake cheesecakes 50 to 60 minutes or until set. Remove pan from oven and cool 10 minutes.
  6. Remove cheesecakes from dishes and place, uneven side up, on serving plates. Top with cheese slices.


Go To Page 4: Savory Basil Cheesecake

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Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.

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