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Print this Recipe    Apple Bacon Cheesecake

Apple, Blue Cheese And Bacon Cheesecake
(16 to 20 servings)

Nonstick vegetable oil spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 onion, chopped
2 apples, peeled, cored, and cut into medium dice (I used Granny Smith)
2 cloves garlic, minced
Salt and pepper to taste
2 pounds cream cheese at room temp (regular or reduced fat)
3 tablespoons wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs

Right before you're ready to go to bed, preheat the oven to 200
degrees. Spray nonstick oil inside a 9-inch springform pan (or a
2-quart souffle dish), and dust the bottom and sides with 3
tablespoons of the Parmesan. Set aside.

In a skillet, cook the bacon until it is crisp. Remove, drain,
crumble, and reserve. Discard all but 2 tablespoons of the bacon
fat.

Add the onion to the fat in the pan and cook over medium heat until
soft, about 2 minutes. Add the apples and continue cooking until
the onion is very tender and the apple has lost its raw look, about
2 to 3 more minutes. Remove from heat, add the garlic, salt and
pepper, and set aside.

In a large bowl, beat the cream cheese until soft. Mix in the
vinegar, whiskey, blue cheese, remaining Parmesan, and eggs. Add
salt, pepper, the reserved bacon, and reserved apple mixture. Mix
well. Pour the batter into the prepared pan and place in the oven.
Clean up and go to bed.

When you awake 6 to 8 or 9 hours later (the exact time doesn't
matter), the cake will appear set, the top will have barely colored,
and the surface will be flawless. Remove to a rack and cool in
the pan for an hour, until the pan is cool enough to handle.

Cover with a sheet of plastic wrap and an inverted plate. Holding
the plate tight to the pan, invert both. Remove the pan and
refrigerate the cake upside down for at least 1 hour. If necessary,
the cake can stay refrigerated in this way all day.

Invert a serving plate over the cheesecake and invert the whole
thing. Remove the top plate and the paper. Cover and refrigerate.

Cut with a long sharp knife dipped in warm water to prevent sticking.
Serve as is or garnish with crisp toasts and or freshly sliced
apples.

Per serving: 358 calories, 13 gm protein, 6 gm carbohydrates, 31
gm fat, 151 mg cholesterol, 14 gm saturated fat, 675 mg sodium.

===== BKeith's notes:

Notice he instructs you to add salt and pepper twice -- doubt this
is necessary. I added it to the apple mixture.

I cooked this for the minimum specified time (6 hours -- it's been
a busy week), and it seemed a litte loose when I took it out of
the oven. Plus, it's a bit wet -- it's lost a little water to
seepage over the last couple days. I think 8 hours would be closer
to right.

I'm not sure how flawless the top is supposed to look -- it was
lumpy when I spread it in the pan, and when I removed it from the
oven it had browned (attractively), but there were a couple little
cracks around some of the lumps -- I think a cake without added
chunks would come out pretty close to perfect. However, after I
turned it out to set, it looked magnificent. I'm going to serve
it upside down.

I'm not cutting slices. It's for a party with a food table, so
I'm cutting baguette rounds and apple slices (Gala, McIntosh,
Granny Smith) and letting people help themselves with a cheese-spreading
knife.

The party's tonight -- wish me luck!

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