Apple, Blue Cheese & Bacon Cheesecake
CATEGORIES
INGREDIENTS
- Nonstick vegetable oil spray
- 1/2 cup freshly grated Parmesan cheese
- 1/2 pound bacon
- 1 small onion, chopped
- 2 green onion, chopped
- 2 apples, peeled, cored, and cut into
- medium dice (Granny Smith)
- 2 cloves garlic, finely minced
- Salt and pepper to taste
- 2 pounds cream cheese at room temp (regular
- or reduced fat)
- 2 tablespoons white wine vinegar
- 1/4 cup whiskey
- 12 ounces blue cheese, crumbled
- 5 eggs
DIRECTIONS
- 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 soufflé 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 baconfat.
- Add the onion to the fat in the pan and cook over medium heat until soft, about 2 min.
- 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, green onion, 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. Addsalt, 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 7 to 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 andrefrigerate 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.
- Notes-- This was served with toasts and the apple slices and a dip knife. Everyone just slathered it on as they preferred to their own tastes.