Bacon & Blue Cheesecake
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
A rich and elegant cheesecake to serve on special occasions or during the holidays.
Ingredients
For the Crust
  • ½ cup THM Baking Blend
  • ¼ cup grated Parmesan cheese (The green can works great)
  • 2 tablespoons almond meal
  • ¼ cup unsalted butter
  • 2 pinches THM Mineral Salt
For the Filling
  • 16 ounces Neufchatel cheese (1/3 fat cream cheese)
  • ¼ cup sour cream
  • 2 large eggs
  • ¼ teaspoon xanthan gum
  • 4 ounces bacon (cooked crispy and chopped fine)
  • ½ cup onion (diced)
  • 4 ounces blue cheese, crumbled
Instructions
For the Crust:
  1. In a small bowl combine the baking blend, grated Parmesan, almond meal and salt. Add melted butter and stir to combine.
  2. Press crust into a buttered 6" spring form pan and bake at 350 for 10 minutes.
  3. Allow to cool.
For the Filling:
  1. in a stand mixer combine cream cheese and sour cream.
  2. Add eggs, 1 at a time until fully incorporated, add xathan gum.
  3. Stir in the bacon, onion and blue cheese.
  4. Pour into pan with crust. smooth the top.
To process in the Instant Pot:
  1. Place foil over the top of the spring form pan, seal so that water doesn't get into pan. Make a foil sling.
  2. Place 1½ cups of water into the inner liner of your pot, place trivet in pot and lower the spring form pan onto trivet
  3. Process on manual high (this may be labeled as "pressure cook" if you own a newer model) for 25 minutes.
  4. Allow to natural pressure release for 10 minutes and then quick release any remaining pressure.
  5. Remove cheesecake from liner and allow to cool on a wire rack for 2 hours.
  6. Run a knife around edges of pan. and refrigerate for 4 hours covered with plastic wrap.
To Bake in the Oven:
  1. Place foil over the bottom of the spring form pan, seal so that water doesn't get into pan. You can also place foil on the top of the pan if desired.
  2. Place pan into a 13 x 9 baking pan and fill with water ½ way up the sides of the spring form pan.
  3. Place 13 9 pan into a preheated 350 degree oven and bake for 60-70 minutes.
  4. When cheesecake is done cooking, turn oven off and allow o sit in warm oven for 2 hours.
  5. Remove from oven, loosen edges and refrigerate for 8-12 hours before serving.
Notes
Serve with:
Sliced mushrooms, celery, mini peppers or radishes.

**This is an extremely rich cheesecake style dip that is wonderful for special occasions or holidays.
Nutrition Information
Serving size: 4 TBS Calories: 179 Fat: 15g Carbohydrates: 3g Sodium: 338mg Fiber: 1g Protein: 8g Cholesterol: 62mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/bacon-blue-cheesecake/