Apple, Blue Cheese, and Bacon Cheesecake

"Great for parties! This is a rich, wonderful offering for your guests that they will really, unabashedly, appreciate. Be prepared for the request for the recipe..."
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Ready In:
7hrs 15mins




  • Right before you're ready to go to bed, preheat the oven to 200 degrees.
  • Then, spray oil inside a 9-inch spring-form pan (or a 2-quart soufflé dish), and dust the bottom and sides with 3 tablespoons of the Parmesan; set aside.
  • In a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
  • Add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
  • Add the apples and continue cooking until the onion is very tender and the apple has lost its raw look, about 2 to 3 more minutes; remove from heat, add the garlic, green onion, salt and pepper, and set aside.
  • In a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining Parmesan, and eggs.
  • Add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
  • Pour the batter into the prepared pan and place in the oven.
  • Clean up and go to bed... when you awake 7 to 9 hours later, the cake will appear set, the top will have barely colored, and the surface will be flawless.
  • Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle; cover with a sheet of plastic wrap and an inverted plate.
  • Holding the plate tight to the pan, invert both; remove the pan and refrigerate the cake upside down for at least 1 hour (if necessary, the cake can stay refrigerated in this way all day).
  • Invert a serving plate over the cheesecake and invert the whole thing.
  • Remove the top plate and the paper; cover and refrigerate.
  • Cut with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples - makes 16 servings.
  • Posted by PegW at Gail's Recipe Swap.

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<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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