It’s been a while since I’ve posted a good cheesecake recipe.
My dear friend Deanna came out to visit us over the weekend. With her, she brought us wonderful gifts including venison summer sausage, fiddlehead ferns, amish eggs, and about eleventy billion pounds of bacon. Not just any old bacon, mind you – BOAR BACON.
She had also made the point in no uncertain terms that she wanted to partake in one of my infamous cheesecakes. And I am like, “mmm, bacon. mmm, cheesecake. Oh yeah, bacon cheesecake.”
and bacon cheesecake we did.
You will need:
About a lb. of bacon. Obviously, not everyone has access to boar bacon, so just go for some nice stuff. If you do this with something like Oscar Mayer I will laugh endlessly at you.
- 16 oz. cream cheese, room temperature – this is crucial.
- 5 eggs
- 1/4 cup heavy cream
- 1/2 cup maple syrup
- 1 t. vanilla extract
- 3T butter
- 1 box Back to Nature Honey Graham Sticks
Oh my god. Did batty just put something with…grains in there? Isn’t she like paleo or primal or all caveman-y or something? ISN’T THIS *~*FORBIDDEN?!?!*~*
Oh sweet crap. Sometimes I just want a freakin’ cheesecake with graham crackers. if you want to go grain free, I suggest this recipe for the crust.
Wrap the bottom of your springform pan in tin foil. Coat the inside with butter. Preheat your oven to 375-400 degrees F.
Cook Bacon. Put in freezer to cool.
Throw the entire box in a food processor and pulverize to make crumbs. Pour crumbs into a bowl, and mush with butter until the butter is evenly distributed. Press this mixture firmly into the bottom of your springform pan.
With a hand mixer, blend cream cheese and maple syrup together. Add in cream and vanilla and blend a little bit more. Add the eggs, one at a time, making sure each egg is fully blended in before adding another one. Pour this mixture on top of the crust. You might need to tap the pan on the table for a bit to get most of the air bubbles out. If you notice from the picture, I was a bit too impatient
Place your springform pan inside a larger, deep baking pan. Put this combo on your oven rack. Take a cup and fill the baking pan with hot tap water until the level reaches about halfway up the springform pan. Set a timer for 35-40 minutes. With about 5 minutes left, take a peek. If it’s baking properly, the cake will look like it’s wet, but it will be firm. If it’s not, let it go for another 5 minutes.
After the timer goes off, shut the oven off. Don’t open the door. Keep it in the oven like this for another half hour or so.
Pull the bacon out of the freezer and chop into fine pieces.
Take the springform pan out of the water bath, and scatter the bacon pieces evenly on top. Press them into the cake a bit so they stick. Put the whole thing in the fridge for at least 12 hours.
Slice and serve, preferably on Star Wars Plates.
Such an excellent weekend! We did a LOT of biking, of which poor Deanna hadn’t done in a long time. Her first ride was about 26 miles and she plowed right through it. Such a trooper she is.
She’s also notorious for eating weird shit, and she was able to score some goodies that have been hard to come by in her neck of the woods. What were they? I am sure she will blog about it herself. I dont want to steal her thunder
And, in case the rumor perpetuates that all I’m doing now is eating cheesecake and grains (or bacon, for that matter), here’s a purdy shot of dinner:
That’s a mango salsa with coconut that I picked up from the West Side Market. Hooyeah. Guac by Noah!
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