Monday, 20 August 2012

Bacon and maple syrup cheesecake? Oh dear....

With my main client closing for a week over the August Bank Holiday, I'm hoping to have a spare evening in the next week or so to whip up a new creation. The Husband has been asking for a savoury cheesecake for a while, and inspired by an amazing gelato I has in Sorrento, Italy about 8 years ago I was thinking about ricotta and basil. Delicate flavours, and basil is often served with desserts and strawberry-based edibles, so worth a try.

But my husband really likes bacon. Really likes it.

As do I, and our favourite breakfast is a stack of American-style buttermilk pancakes with crispy rashers and a pot of maple syrup for drizzling (me) or drowning (him). But I have boundaries, and he does not. And the only way I can prove to him the idea is a daft one is to actually make him  a bacon and maple syrup cheesecake and them watch him try to eat it.

I've only found 2 recipes for a bacon cheesecake on t'internet;. One of them includes 3 pounds (!!) of lardons and the other uses bacon dripping instead of butter for the base. So clearly I'm going to have to make up my own.

So come the weekend I may have in the fridge on my first truly revolting and inedible cheesecake.

The things you do for love.


  1. I'm going to make this one myself and prove you wrong...cheese and cake and bacon!

  2. Just ran across this blog searching for more cheesecake ideas! As it happens, I recently made a cheesecake with bacon in the crust, on the top, and bacon fat and sugar for the glaze. Admittedly, I was sceptical at first, but OMG!!I cant even describe to you how good it was. The salty and sweet was just right! It was a total hit with friends and family.

  3. So glad you're worked! Mine was pretty grim, but when I next feel brave may try again. What did you cheese/cream combination did you use as your filling?

  4. Hannah, I think this is what you are asking for. This is the filling. From here it just mixes like any other cheesecake filling.

    24 oz. Cream Cheese, room temperature/(680 grams)
    1/2 cup Sugar
    3 Large Eggs
    1 cup Heavy Cream
    1 Tbs. Lemon Juice
    1 Tbs. Vanilla Extract
    1 Tbs. Bourbon

    Combine cream cheese and sugar in a large bowl and cream together with a hand mixer until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.