From: Chef Scott Johnson, Canoe Bay, Chetek, WI.
Yield: 4 servings.
2 cup Wisconsin Roth Käse Grand Cru Gruyère cheese, shredded
1 cup cream cheese, room temperature
1 tsp. lemon zest
1 tsp. lemon juice
1⁄2 cup heavy cream
to taste, salt and pepper
1⁄2 cup lobster meat
6 oz. Wisconsin Roth Käse Grand Cru
Gruyère cheese cut into 4 thick slices
Preheat oven to 300° F. In food processor, pulse shredded Gruyere and cream cheese until mixture is smooth. Add lemon zest, lemon juice, eggs, cream, salt and pepper. Pulse to incorporate.
Scrape mixture into medium bowl. Fold in lobster meat. Spray four 4-oz. 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 a depth of 1" up sides of individual dishes. Cover pan.
Bake cheesecakes 50 to 60 minutes, or until set. Remove pan from oven and cool 10 minutes. Remove cheesecakes from dishes and place, uneven side up, on serving plates. Top with cheese slices.
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