Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 eggs
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture is crumbly.
3. Press the crumb mixture onto the bottom of a 9-inch springform pan. Use a spatula to smooth it out.
4. In another mixing bowl, beat the cream cheese until it becomes smooth and creamy.
5. Add the sour cream and continue to beat until well combined.
6. Add the eggs, one at a time, and beat until fully incorporated.
7. Stir in the cooked and crumbled bacon and shredded cheddar cheese. Season with salt and pepper to taste.
8. Pour the mixture into the prepared crust and smooth out the top with a spatula.
9. Cover the bottom of the springform pan with aluminum foil to prevent any leaks.
10. Bake the cheesecake for 45-50 minutes or until the center is set.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Once cooled, refrigerate the cheesecake for at least 2 hours or overnight.
13. To serve, remove the cheesecake from the springform pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Total time: 3 hours (including refrigeration time)
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 35g
Carbohydrates: 15g
Protein: 12g
Substitutions for ingredients:
- Instead of graham cracker crumbs, you can use crushed Oreo cookies or digestive biscuits.
- Instead of bacon, you can use ham or prosciutto.
- Instead of cheddar cheese, you can use any other type of cheese that melts well.
Variations:
- You can add chopped green onions or chives to the cheesecake mixture for added flavor.
- You can also add a layer of caramelized onions on top of the crust before pouring in the cheesecake mixture.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth and creamy texture.
- To prevent cracks from forming on the cheesecake, do not overmix the batter and avoid overbaking.
- You can also place a pan of water on the bottom rack of the oven to create steam and prevent the cheesecake from cracking.
Storage instructions:
- Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the cheesecake, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the cheesecake on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish with additional crumbled bacon and shredded cheddar cheese.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cheesecake cracks, you can cover it with whipped cream or a fruit topping to hide the imperfections.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the cheesecake mixture.
- Store the cheesecake in the refrigerator to prevent any bacterial growth.
Food history:
- Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
- This bacon cheesecake has a savory and slightly salty flavor with a creamy and rich texture.
Serving suggestions:
- Serve as an appetizer or main dish for brunch or dinner.
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