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Red Lobster's Cheesecake
Red Lobster's Cheesecake is a modern American recipe for a classic copycat version of the Red Lobster cheesecake made on a shortbread cookie (biscuit) crumb base. The full recipe is presented here and I hope you enjoy this classic American version of: Red Lobster's Cheesecake.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+cooling and chilling)
Serves:
10
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesUSA Recipes
This is a classic copycat version of the Red Lobster restaurant chain's cheesecake made with a flour-based shortbread crumb base.
Ingredients:
For the Base:
300g
Lorna Doone Shortbread Cookies crushed
112.5g butter, melted
50g sugar
1 envelope gelatine (7g powdered gelatine)
For the Filling:
480g cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
240g sour cream
2 eggs
2 tbsp butter
2 tbsp cornflour (cornstarch)
200g sugar
1 tsp vanilla extract
crushed biscuit (cookie) crumbs, to garnish
Method:
First prepare the crust. Combine the butter and gelatine in a pan and heat until melted. Mix with the cookie crumbs and the sugar and stir to blend. Pat out evenly over the base of a well-greased 22cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 8 minutes then remove from the oven and set aside to cool (leave the oven on).
Now combine the cream cheese, sour cream, eggs, butter, cornflour, sugar and vanilla extract for the filling in an electric mixer and beat until smooth. When the filling mix is perfectly smooth and creamy then pour on top of the crust. Return to the oven and bake for between 30 and 35 minutes, or until a knife inserted into the centre of the cake emerges cleanly. Remove from the oven and set aside to cool for 20 minutes before removing the sides of the pan. Allow to chill in the refrigerator for at least 2 hours before decorating with cookie crumbs, slicing and serving.
