Apple, Blue Cheese, And Bacon Cheesecake

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

• Servings: 16
• vegetable oil cooking spray
• 1/2 cup freshly grated parmesan cheese
• 1/2 lb bacon
• 1 medium onion, chopped
• 2 green onions, chopped
• 2 sharp apples, peeled,cored,and diced (granny smith)
• 2 cloves garlic, finely minced
• salt
• pepper
• 2 lbs cream cheese, at room temp
• 2 tablespoons wine vinegar
• 1/4 cup whiskey
• 12 ounces good blue cheese or 12 ounces gorgonzola, crumbled
• 5 eggs

Recipe

• 1 right before you're ready to go to bed, preheat the oven to 200 degrees.
• 2 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.
• 3 in a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
• 4 add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
• 5 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.
• 6 in a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining parmesan, and eggs.
• 7 add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
• 8 pour the batter into the prepared pan and place in the oven.
• 9 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.
• 10 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.
• 11 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).
• 12 invert a serving plate over the cheesecake and invert the whole thing.
• 13 remove the top plate and the paper; cover and refrigerate.
• 14 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.
• 15 posted by pegw at gail's recipe swap.