Bacon crumble cheesecake

Savoury bacon crumble cheesecake

24 comments
Savoury cakes and snacks

Finally a savoury recipe break between cakes!  Woohoo!  This cheesecake’s absolutely scrumptious, addictive, easy and fast to make.  You can serve it in slices or convert to mini canapés for parties, picnics and breakfast!  Yes, breakfast.  🙂  It was inspired by the Daring Kitchen cheesecake crumble pie challenge set by Krista & Nicole of Two Cups of Sugar.  And I’m very grateful to them for my new friend, this slightly dense extremely tasty cheesecake made with Philadelphia cream cheese, some gruyère or cheddar, sundried tomatoes and spring onions.  All topped with greek-style yoghurt and crumbled bacon.  I love my bacon crumble cheesecake – hope you will too! 🙂  You could have a slice.

Bacon crumble cheesecake

Bacon crumble cheesecake

or a canapé.

Bacon crumble cheesecake

Bacon crumble cheesecake bites

The recipe

This cheesecake’s based on Chef Voula’s recipe found on Steven and Chris’s blog.  There are just a few changes in quantity, method and ingredients.

  • 5 to 6 slices of bacon or panceta
  • 250g/8.8oz Philadelphia cream cheese, at room temperature
  • 120g/1 cup grated hard cheese, like cheddar, gruyère, emmental or a mix
  • 2 medium-large eggs, beaten (115-120g)
  • A quarter teaspoon ground white pepper
  • 1 and a half finely sliced spring/green onions, finely sliced and chopped (1 tablespoon or so)
  • 30g/2 generous tablespoons sundried tomatoes, finely sliced and chopped
  • 160g/two-thirds of a cup unsweetened greek-style yoghurt (or sour cream)

Bacon crumble cheesecake preparation illustrated recipe Making bacon crumble cheesecake part 1Bacon crumble cheesecake pt 2 illustrated recipe

Making bacon crumble cheesecake part 2Storing and eating

When baked run a knife around the edge of the pan to loosen the cheesecake.  Leave the cake in the tin to cool completely then cover in plastic film and refrigerate for 4 hours or overnight before serving.  You can cut into little squares as canapés or serve slices with a salad.

Bacon crumble cheesecake

Bacon crumble cheesecake

Notes

  • You can use panceta instead of bacon.
  • You can increase the quantity of hard cheese up to 240g/2 cups, making a denser but even tastier cheesecake.
  • The size is fairly flexible.  A flatter cheesecake in a wider low tin is better for cutting into squares as canapés.

All my testers loved this yummy savoury bacon crumble cheesecake.  And I made three of them just to make sure!  lol. 🙂  Lovely as a light meal or snack.

Bacon crumble cheesecakes

Do have a few canapés!

Bacon crumble cheesecake canapés

Bacon crumble cheesecake canapés

Have a lovely week sweet savoury reader!  Wishing you many yummy moments, happy baking and eating! 🙂 x

Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

24 thoughts on “Savoury bacon crumble cheesecake”

  1. Hello Lili! My mouth became water when I read the general description of this cake mmmm! So many cheeses make me happy, because cheese is my weakness. So, I would eat it in slices because canapés are too small in this case for me 😀
    Have a great week-end!
    Marianne

    Liked by 1 person

    • Happy you like it Marianne! I agree – cheeses are wonderful! 🙂 Yes, if you were eating canapés it would be necessary to eat lots of them!! Hope you had a fun weekend and will enjoy your week, with lots of cheese of course! 🙂 Lili x

      Liked by 1 person

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