Get ready to tantalize your taste buds with the most unexpected culinary masterpiece you've ever encountered! Imagine a cheesecake that breaks all the rules - a savory sensation that combines the rich, creamy texture of a classic cheesecake with the irresistible crunch of bacon and the earthy depth of walnuts. This Irish Cheese and Bacon Cheesecake isn't just a recipe; it's a flavor revolution that will transform your perception of what a cheesecake can be. Whether you're looking to impress dinner guests or simply craving a unique gastronomic adventure, this dish promises to be the talk of your table!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Irish
Serves: 10 servings
Ingredients
- 1 1/2 cups crushed walnuts
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese
- 1 cup shredded Irish cheddar cheese
- 1/2 cup sour cream
- 4 large eggs
- 8 slices cooked bacon, crumbled
- 1/4 cup green onions, chopped
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing the sides with a little butter or non-stick spray.
- In a medium bowl, combine the crushed walnuts and melted butter. Mix until the walnuts are evenly coated with butter.
- Press the walnut mixture firmly into the bottom of the prepared springform pan to form an even crust. Use the back of a measuring cup or your fingers to pack it tightly. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the shredded Irish cheddar cheese and sour cream to the cream cheese mixture. Continue to beat until fully combined and smooth.
- In a separate bowl, whisk the eggs until lightly beaten. Gradually add the eggs to the cheese mixture, mixing on low speed until just combined. Avoid overmixing to keep the cheesecake light.
- Fold in the crumbled bacon and chopped green onions gently with a spatula, ensuring they are evenly distributed throughout the mixture.
- Pour the cheese and bacon filling over the cooled walnut crust in the springform pan. Use a spatula to spread it evenly.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside for an additional 10-15 minutes to prevent cracking.
- Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. After it has cooled, refrigerate for at least 1 hour or until fully chilled.
- Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into 10 servings and garnish with additional chopped green onions if desired.
- Enjoy your Irish Cheese and Bacon Cheesecake with Walnut Crust as a savory treat or a unique appetizer!
Tips
- Room Temperature Matters: Ensure all your dairy ingredients are at room temperature before mixing to create a smooth, lump-free filling.
- Don't Overmix: When adding eggs, mix on low speed and just until combined. Overmixing can lead to a dense, tough cheesecake.
- Prevent Cracks: The slow cooling process is crucial. Leaving the cheesecake in the turned-off oven helps it cool gradually and prevents unsightly cracks.
- Bacon Prep: Use crispy, well-drained bacon to prevent excess moisture in your cheesecake. Pat the crumbled bacon with paper towels to remove extra grease.
- Crust Consistency: When pressing the walnut crust, use firm, even pressure to create a compact base that will hold together when sliced.
- Chill Thoroughly: Refrigerate for at least 1 hour (or overnight) to allow the flavors to meld and the texture to set perfectly.
- Serving Tip: Run a warm knife around the edge of the springform pan and between slices for clean, beautiful cuts.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 8g
Protein: 22g
Fat: 47g
Saturated Fat: 22g
Cholesterol: 190mg
