mariadnoca
Moderator
Source: PegW
16 servings
Nonstick vegetable oil spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 small onion, chopped
2 green onion, chopped
2 apples, peeled, cored, and cut into medium dice (Granny Smith)
2 cloves garlic, finely minced
Salt and pepper to taste
2 pounds cream cheese at room temp (regular or reduced fat)
2 tablespoons white wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs
Right before you're ready to go to bed, preheat the oven to 200 degrees. Spray nonstick oil inside a 9-inch springform 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 fat 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. 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 exact time doesn't matter), 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 as is or garnish with crisp toasts and or freshly sliced apples.
16 servings
Nonstick vegetable oil spray
1/2 cup freshly grated Parmesan cheese
1/2 pound bacon
1 small onion, chopped
2 green onion, chopped
2 apples, peeled, cored, and cut into medium dice (Granny Smith)
2 cloves garlic, finely minced
Salt and pepper to taste
2 pounds cream cheese at room temp (regular or reduced fat)
2 tablespoons white wine vinegar
1/4 cup whiskey
12 ounces blue cheese, crumbled
5 eggs
Right before you're ready to go to bed, preheat the oven to 200 degrees. Spray nonstick oil inside a 9-inch springform 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 fat 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. 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 exact time doesn't matter), 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 as is or garnish with crisp toasts and or freshly sliced apples.
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