Serve with a spoon of vanilla yogurt, lemon curd or caramel.
Bacon Crust Cheese Cake
Ingredients
- 500 g full fat cream cheese
- 250 ml mascarpone cheese
- ½ cup castor sugar
- 2 tbs cake flour
- 1 tsp vanilla essence
- zest and juice of one lemon
- 1 egg and 2 yolks
- Crust:
- 200 g Eskort Bacon Cutts
- 2 cups digestive biscuits, crushed
- 2 tbs butter
- 1 tsp ground ginger
Method
- Preheat the oven to 180°C.
- Place all the ingredients into a large mixing bowl.
- Mix well until a smooth batter forms with a wooden spoon. Do not whip the mixture. Cheesecake should not be aerated.
- Remove the tins with crusts from the fridge and scoop the cheesecake batter onto the crusts.
- Arrange the tins on a baking tray, place into the oven and reduce the heat to 100°C. Bake for 30 minutes.
- Switch off the oven after 30 minutes and allow the cheesecakes to cool in the oven.
- Remove the cheesecakes from the oven and refrigerate to set.
- Remove the cheesecakes from their tins.
- Crust:
- Fry the bacon cutts until crispy in a frying pan over high heat.
- Cut the bacon into small pieces.
- Melt the butter and combine it with the bacon, crushed digestive biscuits and ginger in a small mixing bowl. Mix well.
- Line a small recycled tuna tin with backing paper and grease well.
- Spoon the crust into the tins and press down with the back of a spoon.
Serve
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