RECIPE CARD: BACON CHEESECAKE!

Directions

• Step 1 CRUST:Toast and chop the pecans
• Step 2 In a large mixing bowl combine the cup of flour, cup of almond flour, butter, pecans, vanilla, almond extract, and salt. Stir until smooth. (Or use the stand mixer and paddle attachment)
• Step 3 Put the two-piece pan together and Baker’s Joy the bottom. Put a 9″ parchment paper circle in the bottom then Baker’s Joy the inside of the whole setup, walls and all.
• Step 4 Spatula the crust mixture into the Fat Daddio and spread it evenly around the bottom with the small offset spatula.
• Step 5 Bake at 350 for 15-20 minutes or until the edges of the crust turn golden. Remove to cooling rack.
• Step 6 BAKE THE SWEET POTATOES: Oven at 400. Pierce 4 medium sweet potatoes with a carving fork and bake them on an aluminum-foiled sheet pan for 50-60 minutes.
• Step 7 MIX THE BATTER: Mash the sweet potatoes, add the batter ingredients one by one and just incorporate. Wets first: Philly brick, 2 slightly beaten eggs, evaporated milk. Dry ingredients last: sugar, brown sugar, cornstarch, cinnamon, nutmeg, salt. Do not over beat, just incorporate.
• Step 8 BAKE: Oven at 350. In a waterbath or some alternative like the cheesecake moat, 45-55 minutes until the edges are set. The waterbath is not mandatory because of the cornstarch, but I like to play it safe at 350 degrees and above.
• Step 9 PREP SOUR CREAM TOP LAYER: Combine the sour cream, sugar and vanilla, whisk together.
• Step 10 PREP CANDY COATING FOR THE BACON: Combine the brown sugar, rice vinegar, maple syrup and a couple turns of black pepper, whisk together.
• Step 11 PREP THE BACON: Lay strips of bacon on the wire rack of a half hotel pan.
• Step 12 ADD THE SOUR CREAM LAYER: When the cheesecake edges are set pull the pan from the oven, run a small sharp knife around the edge to free the cheesecake from the walls. Spread the sour cream mixture evenly around the top of the cheesecake, then right back in the oven at 350 for 5 minutes.
• Step 13 CHILL OUT: Pull the cheesecake and run the small sharp knife around the edge again to free the sour cream layer from the pan. Set on a cooling rack and cool to room temperature. Cover loosely with aluminum foil and refrigerate overnight.
• Step 14 CANDY THE BACON: Bake the bacon for 10 minutes, flip the slices and bake for another 5 minutes. Brush the slices with the candy mixture, flip them and brush the other side. Back into the oven for 5-7 minutes, pull them and baste both sides. Repeat until the bacon is crispy.
• Step 15 CANDIED BACON TOP LAYER: Keeping the cheesecake in the pan, chop the candied bacon and spread it evenly around the top of the cheesecake.
• Step 16 RELEASE THE CHEESECAKE: Place the two-piece cheesecake pan on top of an inverted flat base small mixing bowl, press evenly around the edges of the pan to loosen everything, then begin pressing straight down. Gently now! This will release the cheesecake.
• Step 17 CUT THE CAKE: Carefully cut slices with a big sharp knife. Garnish with maple syrup and confectioners sugar.
• Step 18 ENJOY: With a cup of hot coffee and a couple chapters of Farewell My Lovely. See if you can figure out why Raymond Chandler hated Hemingway so much. If you do figure it out, please email me!
• Step 19 PAIRINGS: Guiness Stout. Stone Imperial Stout. Smoked stout. Chardonnay. Pinot noir. Syrah. Hot coffee. Cappucino. Espresso. Fever Tree ginger beer.