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Thursday, June 16, 2011

Cheddar, Bacon, and Chive Savory Cheesecake

I've been drooling over the various savory cheesecakes that Julia has posted on her blog, but haven't had an excuse to make such a large appetizer for any occasion recently. When Maggie and I started planning the Bourbon, Bacon, and Blues party, I knew we'd finally have a reason to make this cheesecake!

This is an INTENSE appetizer. A few party guests cut slices of it as if it were a cheesecake...Ryan didn't even dip crackers in it at first. They soon realized it was a little overwhelming that way! You're best off cutting little slivers to dip your crackers or apples in. This will serve a crowd--even with 20 people munching on this, there was still some leftover! My favorite part was the parmesan crust...I seem to have a thing for cheesecake crust, huh?)

Savory cheesecakes are ideal for parties because they look impressive, serve a crowd, and can be made ahead of time. I can't wait to try another variation sometime! As always, full disclosure...our friend Megan actually prepped this cheesecake and Maggie and I just did the final steps of baking it :)

One Year Ago: Cowboy Caviar

Cheddar, Bacon, and Chive Savory Cheesecake
from fat girl trapped in a skinny body

for the crust-
-1/2 cup grated parmesan cheese
-1 cup seasoned bread crumbs
-6 tbsp melted unsalted butter

for the filling-
-24 oz. cream cheese, at room temperature
-1 cup shredded cheddar cheese, at room temperature
-2 tbsp flour
-3 eggs, at room temperature
-1/4 cup sour cream, at room temperature
-1/4 cup chives, chopped
-1 cup cooked and crumbled bacon
-pinch of kosher salt and freshly ground pepper

for the topping-
-1 cup shredded cheddar cheese
-1/2 cup cooked and crumbled bacon
-2 tbsp chopped chives (or green onions)

*serve with crackers, pita chips, or apple slices

1. Preheat oven to 350F. Line the bottom of a 9-inch springform pan with foil.
2. Combine parmesan cheese, bread crumbs, and melted butter in a small bowl. Mix to combine and pour into the springform pan, firmly pressing into the bottom. Bake for 10 minutes and allow to cool.
3. Increase oven temperature to 400F. In a large bowl, beat cream cheese until smooth (2 minutes). Add the eggs, one at a time, beat well after each addition. Scrape down the sides of the bowl before adding the cheddar, sour cream, chives, bacon, flour, salt, and pepper. Beat until combined before pouring the mixture into the pan.
4. Bake for 15 minutes. Reduce temperature to 325 and bake for an additional one hour (don't open the door when you lower the temperature). Cheesecake should be slightly golden brown and the center is no longer jiggly.
5. Remove cheesecake from oven and allow to cool completely. Run a knife around the edge of the pan before removing it. Refrigerate for at least 4 hours before serving.
6. Just before serving, transfer to a platter and sprinkle with toppings.