Beemster Gouda & Bacon Savory Cheesecake

Type: Savory Cheesecake, Lunch
Prep Time: 30 mins
Cook Time: 2 hours
Ready in: 2.5 hours
Servings: 6

DIRECTIONS

For the crust:

1. Combine the breadcrumbs (or pork rinds) with the melted butter.

2. Sprinkle the mixture on the bottom of a 10-inch springform pan. I made two 4-inch cheesecakes because I made one low carb and one regular.

3. Bake this crust for 10 minutes at 350F.

For the filling:

1. Using a stand mixer with the paddle attachment cream the cream cheese until it is very soft.

2. Add the grated cheeses and mix just to blend. Add the eggs in one at a time, scraping down the bowl after each addition. Add the salt and pepper and mix another 30 seconds.

3. Fold in the bacon. You can use a water bath if you like but I did not. Bake the cheesecake at 350F for approximately 1 and ½ hours… I like to start checking about an hour and ten because everyone’s ovens cook differently.

4. Cool to room temperature and then chill in fridge for at least 4 hours.

5. Serve at room temperature or even slightly warm. It goes great with salad or can even be used like a cheeseball and served with crackers.

INGREDIENTS

For the crust:

• ¾ cup plain breadcrumbs (or ground pork rinds if you want to make this low carb)

• 3 TBSP unsalted butter, melted

For the filling:

• 2 lbs. 4 oz. cream cheese, at room temperature

• 5 large eggs

• 6 oz. Beemster Farmers' Choice (Medium/6 months aged), grated 3 oz.

• Beemster X-O (Extra Aged/26 months aged), grated

• ¾ cup cooked bacon, crumbled

• 1 tsp. salt

• Pinch of white pepper