Bacon Raspberry Cheesecake

by Xinyu on 15th Mar, 2012

Posted by
cake birthday bacon cheesecake raspberry maple syrup

Yes... that is a bacon cheesecake. Every year, Ai Qi and I will bake each other birthday cakes, and we give each other a special ingredient or theme for our respective cakes. This year she decided to give me a hard time by declaring the ingredient she wanted in her cake to be bacon.

After some research and thinking, I finally came upon the idea of a bacon cheesecake. Bacon and cheese go well together, after all... and the tartness of the cheesecake would probably help cut the fat in the bacon. Its been done before, apparently, although I came up with my recipe myself.

The cake is based on a Japanese cheesecake recipe, which gives a very light and airy cheesecake. The frosting is a maple syrup buttercream, which goes well with the bacon. Candied bacon bits are added into the buttercream and on top of the cake, and finally it is topped off with fresh raspberries which give a freshness to counter all the richness of the cheese and bacon.

It turned out quite well, despite sounding kind of gross; we might even bake it again!

Japanese Cheesecake

  • 7 oz cream cheese
  • ¼ cup full cream milk
  • ½ cup superfine sugar
  • 3 eggs (separated)
  • ¼ cup cornstarch
  • 2 Tbsp lemon juice
  • ½ tsp cream of tartar
  • boiling water
7 oz cream cheese
['cream cheese']
¼ cup full cream milk
½ cup superfine sugar
3 eggs (separated)
¼ cup cornstarch
2 Tbsp lemon juice
['lemon juice']
½ tsp cream of tartar
['cream of tartar']
boiling water

Preheat oven to 180C. Grease a 9" cake pan, and cut out some baking paper for the base of the pan.

Beat cream cheese with milk till soft. Add ¼ cup of sugar, egg yolks, cornstarch and lemon juice. Beat until mixture is smooth.

In another bowl, whip egg whites till foamy. Add cream of tartar and remaining ¼ cup of sugar, and whip till soft peaks form.

Gradually fold the egg whites into the cream cheese mixture, stirring gently to prevent the air in the whites from escaping. Pour into the cake pan and smooth the surface.

Place cake pan into a larger roasting pan, and add enough boiling water to come up to halfway up the side of the cake pan. The water will help the cheesecake bake gently.

Place roasting pan and cake pan into the oven, and bake for 35-40 minutes, until a pick inserted in the middle comes out clean.

When done, leave to cool for a few minutes. Remove from pan by scraping the sides of the cake pan, and then flipping the cake over onto a cake board. Put aside to cool fully.

Maple Syrup Buttercream Frosting

butter , sugar , maple syrup
maple syrup
['maple syrup']

Add butter and sugar into a bowl and mix till smooth. Gradually add maple syrup, mixing thoroughly between each addition to ensure proper integration. Remember not to use too much sugar to begin with (less than a normal buttercream) so the addition of maple syrup won't make it too sweet.

Candied Bacon

bacon , maple syrup , sugar
maple syrup
['maple syrup']

Dip bacon strips into maple syrup, making sure each piece is fully coated with maple syrup. Place bacon onto a metal cooling tray with a sheet pan underneath to catch the drippings, and bake in an oven at 180C till bacon is brown and crispy. Remove and let cool. Cut into small pieces.

Heat sugar and maple syrup in a pot till sugar melts. Dip the bacon pieces into the melted sugar to coat, then remove and leave to cool.

Bacon Raspberry Cheesecake

Japanese cheesecake , maple syrup buttercream frosting , candied bacon , raspberries
Japanese cheesecake
['Japanese cheesecake']
maple syrup buttercream frosting
['maple syrup buttercream frosting']
candied bacon
['candied bacon']

Break candied bacon into small pieces.

Finely chop some of the candied bacon, and mix into the buttercream. Frost cheesecake using the buttercream. Add candied bacon on the top of the cake, depressing it into the frosting. Top with halved raspberries. Optionally, glaze the raspberries with a fruit glaze or similar.

Additional Notes

If you want to increase the bacon-ness of the cake, you can try infusing the flavour of bacon into the buttercream. One way is to make a bacon-infused heavy cream by heating heavy cream in a pan with slices of cooked bacon. The cream can then be introduced in the buttercream recipe; I'm not sure how well this will work though, as I don't really make buttercream very often.

Alternatively, you can whip the heavy cream to make bacon whipped cream, and use that as a frosting, or mix it into the buttercream. That's what I did in the cake you see above; I didn't include this step in the recipe because mixing the buttercream and the whipped cream didn't seem to work very well and resulted in a lumpy frosting.

Cream Scones Chua Bee Hoon