Doctor's Review: Medicine on the Move

December 16, 2017

© Con Poulos

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Stilton cheesecake with bacon-onion marmalade

Dishes that are special and achievable for the season of entertaining

This is an unexpected hors d’oeuvre: a savoury cheesecake. The bacon and caramelized onion on top provide the great savoury flavour, the rich, jam-like topping is a reverse play on the graham-cracker crust that a sweet cheesecake would have. This is usually offered as an hors d’oeuvre, but can also be served at the end of a meal as a counterpoint to fresh fruit or as part of a cheese plate.


For the cheesecake
non-stick cooking spray
8 oz. (250 g) Stilton cheese, at room temperature
1½ packages cream cheese, at room temperature (12 oz. / 375 g)
2 tbsp. (30 ml) sugar
3 large eggs
1/3 c. (80 ml) all-purpose flour
1 c. (250 ml) sour cream


For the marmalade
½ lb. (250 g) thick-cut bacon, finely diced
1 sweet onion, finely diced
¼ c. (60 ml) packed light brown sugar
1 tbsp. (15 ml) balsamic vinegar
1 tsp. (5 ml) Dijon mustard
coarse salt and freshly ground black pepper


Preheat the oven to 325°F (170°C). Lightly coat a pie dish with non-stick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, mix the Stilton, cream cheese and sugar on medium speed. Add the eggs one at a time, scraping down the bowl after each addition. On low speed, gently blend in the flour and then the sour cream.

Pour the mixture into the prepared pie dish and bake just until set and no longer jiggly in the middle, 20 to 30 minutes. Refrigerate until completely cold, about 1 hour. Meanwhile, in a skillet over medium heat, fry the bacon until two-thirds done, about 7 minutes — it should still be chewy and not crisp. Transfer the bacon to paper towels to drain and discard all but 1 tablespoon (15 ml) of the bacon fat from the pan. Over medium heat, sauté the onion in the bacon fat until translucent. Add the brown sugar, vinegar, mustard and salt and pepper, and cook until the mixture reaches a thick, jam-like consistency. Let cool completely.

Cut the cheesecake into strips about 1½ inches (4-cm) wide, then cut the strips into small triangular wedges. Top each piece of cheesecake with a small spoonful of the marmalade. Makes 32 to 40 small wedges.

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