yields about 24 mini cheesecakes??For the bacon and crust:4 strips bacon, cut into 1-inch pieces 3 tablespoons sugar 12 chocolate wafer cookies 2 tablespoons unsalted butter, melted Pinch of salt
For the cheesecakes:1 8-ounce package cream cheese, softened 1/3 cup sugar 1 teaspoon vanilla extract 1 tablespoon all-purpose flour 1 large egg?Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.
Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.??bacon recipe courtesy of: Food Network Magazine
On season 5 episode 15 we talked about the Crav-O-Meter test you can take to see how much you crave bacon, we also covered bacon prices, talking bakken, the dangers of cooking bacon, a bacon contest, and a few bacon products like the 1000 bacon strip whopper, Breakfast Cocktails, and Maple bacon Cheesecake.
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From Not Quiite Nigella (one of my favorite foodies and one I have followed for over two years)
Bacon Maple Cheesecake & The Crazy Bacon Lady.
Nigella has been the inspiration for tons of incredible recipes of my own. I have her cookbook, I have watched her videos and stalked her everywhere. She is lovely and her food is amazing. PLUS she has fun, check out some of her incredible Halloween and TrueBlood inspired dishes!
For the inspiration behind and the recipe please go to Nigella’s site today —->
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#InternationalBaconDay #Bacon Wrapped Smoked Sausages #sexysaturday
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Nothing screams summer like an ice cold mint julep. Refreshing and full of sweet bourbon-y flavor. Well, we took that great taste and made it into the sexiest cheesecake on the planet… or at least this hemisphere.
To up the ante even more, we paired it with a homemade bacon and pretzel crust that lends a salty and smokey flavor that goes so well with mint and bourbon.
Given how great these look and taste, you would think you have to slave over your mixer all day to prepare them. In truth, it’s really a pretty simple recipe that yields a party’s worth of fun. Make a batch for your next summer party and prepare to be a hit. Fair warning…these are no bake, so the alcohol isn’t going anywhere but in your belly. While you won’t be falling over, they do pack a little punch. Enjoy!
No Bake Mint Julep Cheesecake by Whiskey Beard
Ingredients:1 1/2 envelope of unflavored gelatin1 cup sugar3/4 water1 1/2 lbs of cream cheese, room temperature1 cup sour cream3/4 cup of whiskey1/4 tsp salt1 cup pretzels5 strips of bacon2 tbsp sugar1/4 melted butter50 sprigs of mint
Instructions: In a food processor, add pretzels and crush to a powder. Then add sugar and bacon and process. Finally add melted butter and mix well. Place paper cupcake liners in cupcake pans. Spoon a small bit into the bottom of paper cupcake, enough to cover. Try to make the sides a little higher than the middle. You should be able to get close to 24 cheesecake bottoms. When done, set to the side. Now, in a small pan, combine gelatin and sugar. Add water, mix together and cook over medium until the gelatin dissolves. Remove from the heat and let slightly cool. Mince half the mint and add to cooling gelatin. In a large bowl, mix cream cheese until smooth. Add sour cream, whiskey and salt, and continue to mix until all smooth. Add the mint/gelatin mixture and mix well. Carefully pour into the prepared cupcake papers and chill until set, about 2 to 3 hours. When done, carefully remove the cupcakes and place a mint leaf on each.
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