Red Lobster Cheesecake Recipe
Yield: 1 cake | Servings: 8 | Cook Time: 1 hour | Prep Time: 40 minutes | Total Time: 1 hour 40 minutes
Description:
This decadent Red Lobster Cheesecake recipe has been circulating across the internet for years, and for good reason—it’s easy to make and incredibly delicious. It offers a smooth, creamy filling that pairs perfectly with a crunchy, sweet crust. Whether you’re craving a comforting dessert or want to impress guests with a homemade cheesecake, this recipe fits the bill. Tip: To prevent cracking, place a pan of water on the second rack of the oven while baking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Sugar | 1/4 cup |
| Gelatin | 1 tablespoon |
| Cream Cheese | 16 oz |
| Sour Cream | 8 oz |
| Eggs | 2 |
| Butter (for filling) | 2 tablespoons |
| Cornstarch | 2 tablespoons |
| Sugar (for filling) | 2 tablespoons |
| Vanilla | 1 teaspoon |
| Cookie Crumbs | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 540.4 kcal |
| Fat Content | 41.7 g |
| Saturated Fat Content | 25.9 g |
| Cholesterol Content | 166.5 mg |
| Sodium Content | 305.3 mg |
| Carbohydrate Content | 36 g |
| Fiber Content | 0 g |
| Sugar Content | 31.6 g |
| Protein Content | 7.7 g |
Instructions
Crust:
- In a medium-sized bowl, mix the cookie crumbs with butter, sugar, and gelatin until combined.
- Press the crumb mixture evenly over the bottom of a greased 9-inch springform pan.
- Bake the crust at 350°F for exactly 8 minutes, then remove from the oven and set aside to cool slightly.
Filling:
- In a large mixing bowl, beat the cream cheese, sour cream, eggs, butter, cornstarch, sugar, and vanilla together with an electric mixer. Continue mixing until the mixture is perfectly smooth and creamy.
- Once the filling is well-blended and lump-free, pour it carefully over the cooled crust.
Baking:
- Return the pan to the preheated oven at 350°F. Bake for 30 to 35 minutes, or until the cheesecake is firm and a knife inserted in the center comes out clean. (Note: depending on your oven, it may take up to 40 minutes).
- Once the cheesecake is baked, turn off the oven and let the cheesecake cool in the oven for about 20 minutes before removing. This helps prevent cracking.
Serving:
- After cooling for 20 minutes, carefully release the cheesecake from the springform pan and transfer it to a serving plate.
- Sprinkle the top with additional cookie crumbs for added texture and flavor.
- Refrigerate the cheesecake for at least 2 hours, or overnight for best results.
Tips & Variations:
- To enhance the flavor of this cheesecake, consider topping it with fresh fruit or a drizzle of chocolate sauce.
- If you’re short on time, you can prepare the crust and filling in advance, keeping them refrigerated until ready to bake.
- For a firmer texture, bake the cheesecake a little longer, watching carefully to avoid overcooking.
Enjoy your homemade Red Lobster Cheesecake, a deliciously indulgent treat that is sure to be the star of any occasion!
