Ingredients for Red Lobster Cheesecake
- Cookies
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 ½ cups granulated sugar
- Gelatin
- 3 (8 ounce) packages cream cheese, softened
- Sour Cream
- 4 large eggs
- Cornstarch
- Vanilla
- Cookie Crumbs
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How to Make Red Lobster Cheesecake
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs. Combine graham cracker crumbs with melted butter and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese until smooth. Gradually add sugar, beating until combined.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice.
- Pour batter over the graham cracker crust.
- Place a pan of water on the second rack of the oven (this creates a humid environment to prevent cracking).
- Bake for 100 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This allows it to cool gradually.
- Remove from oven and let cool completely on a wire rack.
- Once completely cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
126g
Fat
129g
Carbs
12g
