Maine Lobster and Chèvre Cheesecakes Recipe

These savory cheesecakes are made with Chèvre, or goat cheese. I like to use award-winning Chèvres from Appleton Creamery here in Maine. Be creative; vary the fresh herbs and seek out Chèvres from your local farmers' market.

Maine Lobster and Chèvre Cheesecakes

8-ounces reduced fat cream cheese at room temperature 8-ounces Chèvre (try flavors like wild mushroom or spring herb) 2 large eggs 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley (May also use fresh tarragon, basil, thyme OR chervil) 1/2 pound Maine lobster meat, cooked and chopped

Preheat the oven to 375 degrees. Grease three 1 cup ramekins.
Using an electric mixer, beat the cream cheese and goat cheese together until the mixture has a smooth consistency with no lumps.
Slowly beat in the eggs, one at a time. Add the chopped herbs and fold in the Maine lobster.
Spoon the mixture into the ramekins.
Bake in the oven for 20 minutes until golden and set.
Serve Maine Lobster and Chèvre Cheesecakes hot from the oven with crusty French bread or crackers. The three cheesecakes will serve 6 to 10 people as an hors d'oeuvre or appetizer.
The uncooked cheesecakes may also be frozen and baked directly from the freezer. Adjust baking time accordingly.

Makes 3 cheesecakes (each cheesecake serves 6 to 10 people).

Nutritional analysis per cheesecake: 502 calories, 42 grams protein, 7 grams carbohydrates, 33 grams fat, 838 mg. sodium, less than 1 gram fiber.

Recipe provided courtesy of Maine Lobster Promotion Council.