Bacon Crust Cheese Cake

Prep Time


Cook Time


Total Time





  • 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


  • 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 with a spoon of vanilla yogurt, lemon curd or caramel.