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

Baking on Sundays with my French mum was a lovely part of my childhood. Later I experimented with baking books or internet recipes and did the pâtisserie course at Le Cordon Bleu Paris. Still trying out new recipes and inventing cakes with influences from all around the world, including some healthy ones! Yes, love cakes!!! :)

24 thoughts on “Savoury bacon crumble cheesecake”

    • Thank you, yes it’s very yummy. When I made it for the challenge I wasn’t sure how it would turn out but so glad I made it! 🙂

      Like

    • Thank you Alba! I’ve never actually been to the USA and should one day. Would of course love to have you as a tester! 🙂

      Like

  1. Me, me, me …. I also want to be your taster :)) ! Your bacon cheesecakes look so good, and I love your drawings, do you make them yourself, by hand? Everything looks good here, so I’ll spend more time around…

    Liked by 1 person

    • Yay! Another taster… you’re also hired Liana! 🙂 Thank you, happy you like the cheesecake and drawings. Yes, I draw them with a superfine pen and then use colouring pencils! And welcome! I look forward to seeing you around here and will visit your blog soon too! 🙂

      Like

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