Bacon and beer cheesecake.
So, of course I had to make one just to show it was possible. This is the result of the experiment.
A note of caution, if you want to copy the recipe its one that is fairly ad-hoc, see what you think.
I started with twelve oatcakes for the base and squished them to crumbs. I added a dollop of melted butter and mixed well. This went into a lined dish.
I pan fried four cut up slices of smoked bacon making sure lots of scrumptious brown bits formed in the pan. I put the cooked pieces of bacon on top of the crumb base.
For the cheesecake I used one tub of cottage cheese and a round of Mozzarella I happened to have in the fridge and crumbled it into the cottage cheese. I stirred in a couple of twists of black pepper and a teaspoon of Dijon mustard.
I added three whisked eggs and one egg white to the mix.
To add in the beer element I chose a very flavourful dark beer. I added this to the bacon pan and also a spoonful of honey. I boiled it to make a reduction. The aroma was fabulous. I spooned some of this onto the bacon and then put the cheesecake mix on top and sprinkled it with about two ounce of grated extra strong cheddar cheese.
I cooked the cheese cake in a moderate oven for just about an hour.
I used what was left of the beer and bacon reduction on the top of the cheesecake and then let it cool. The result was an amazing taste explosion of savoury yumminess. It tasted great still warm, yes, I couldn’t wait to try it. The flavour was just as good cold.
I’d recommend it to anyone who enjoys savoury tastes. Maybe served with a fresh green salad and some olives, with of course a glass of your favourite tipple.
So, bacon and beer cheesecake now exists and you know how to make it.
Daisy Banks. Xx