This one’s a keeper. Ohh yeah.
While yesterday’s brownies were definitely good, these single serving bacon cheesecakes are amazing. I never expected these to be gross before making them, but I certainly never expected the flavors to meld together so well together. The almond crust, the cheese, and the candied bacon are all perfect complements and they balance each other out perfectly. The saltiness of the bacon goes well with the sweet, creaminess of the cheese and the almond crust gives everything a nice nutty finish. I might even prefer this cheesecake to a normally flavored one, like a blueberry cheesecake. For those of you who still have doubts about this, I urge you to give it a try. It’s impossibly easy to make, and it tastes ridiculously good. The fact that they’re in small servings makes these perfect for a party or to just help control yourself (because I tend to control myself better after telling myself i’ve already eaten five cheesecakes). My mom absolutely agrees with me, so come on, what more convincing do you need. Go makes these now!
Rating: 11/10 (I’m even throwing an incomplete fraction out there – I’m breaking all the rules today!)
Bacon Cheesecake (Adapted from the Food Network)
Makes 10 muffin sized cheesecakes
1/2 cup almonds (this does not have to be blanched, nor does it have to be fine)
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, room temperature
1 large egg, room temperature
1/3 cup sugar
2 tablespoons heavy cream
1 tablespoon lemon juice
3 strips bacon
1. Preheat oven to 350 F
2. In a food processor, grind the almonds, sugar, and salt together. Once the almonds are ground into a powder, pour in the butter and mix well.
3. Scoop around a tablespoon of the almond mixture into the muffin cups, and using the back of a spoon, pack it tight.
4. Bake for 12 minutes, or until the crust has hardened (keep in mind that it will harden as it cools), and let it cool at room temperature. Turn the oven down to 325 F.
5. In a mixing bowl, beat the sugar and the cream cheese together using the paddle attachment until smooth. Add the egg, lemon juice, and heavy cream and mix until everything is incorporated, while scraping down the sides with a spatula.
6. Pour batter into the prepared muffin cups and bake for 18-20 minutes. If the center of the cheesecakes no longer jiggles when you move the pan, they are done.
7. Let the cheesecake cool to room temperature, and refrigerate for 4 hours before adding the bacon.
8. In a saucepan, cook the bacon 3/4 way through. When it’s almost done, sprinkle brown sugar and let it caramelize. Remove from the pan, and let it cool without touching each other.
9. Cut the bacon up into segments, and place on top of the cheesecakes. Serve with gusto.