Our first winning recipe to be announced this week at RWoP was none other then Christina Zugar's Original Bacon Cheesecake! I know what you are thinking, and no, I am not on the judging panel. But these judges certainly know a winner when they see it.
This is what Christina had to say about her Original Bacon Cheesecake;
"Created with our very own Paula Deen in mind... The idea came to me on International Bacon Day (Saturday before Labor Day) at our annual family vacation. After a chicken fried bacon breakfast, a few shots of bacon whiskey & busting open the bacon pinata, I thought, I should have made a bacon cheesecake! Well, here you go...won't ever go without it now. "
- Prep time: 55 minutes Cook time: 55 minutes
- Total time: 1 hour 50 minutes
- Servings: 10
- 5 eggs, used separately
- 1/2 cup(s) of milk
- 3/4 cup(s) of sugar, plus 1 tablespoon
- 5 slices cinnamon raisin brioche bread or similar, 1-inch thick
- 4 tbsp. of butter
- 9 strips bacon
- 24 ounce(s) of Philadelphia cream cheese, room temperature
- 5 tbsp. of sour cream, divided
- 2 drops yellow food coloring
- 1/3 cup(s) of maple syrup
- For french toast crust, preheat large griddle to medium low & grease as needed using 3 tablespoons butter. In medium shallow bowl, whisk 2 of the eggs, the milk & 1 tablespoon of the sugar until combined. Soak bread with egg mixture & place on prepared griddle. Cook until golden brown, about 3-4 minutes per side. Cool & cut into bite size pieces.
- Preheat oven to 350 degrees. Line 9-inch springform pan with foil & grease with remaining 1 tablespoon butter. Arrange french toast pieces evenly on bottom of prepared pan to form a crust.
- Cook bacon until crisp. Reserve 2 pieces for garnish; break the remaining into bite-size pieces. Sprinkle evenly over french toast crust.
- For cheesecake layer, in large bowl, beat cream cheese until fluffy. Beat in the 3/4 cup sugar until well combined, using spatula to scrape sides of bowl. Add remaining 3 eggs, one at a time, beating slowly after each addition. Pour batter evenly over prepared french toast bacon crust.
- Bake 50-55 minutes or until center is set. Cool 1 hour. Spread 4 tablespoons sour cream onto surface of cheesecake to form 2 egg whites, as shown in picture. Mix remaining 1 tablespoon sour cream with yellow food coloring. Use half mixture to form each egg yolk atop the egg white. Arrange reserved bacon slices down center of eggs to complete garnish. Refrigerate at least 4 hours or overnight.
- Carefully remove cheesecake from pan & cut into slices. Plate & serve drizzled with maple syrup. Yum!