Rootitoot Maple Bacon Cheesecake
A sweet-and-savory Instant Pot cheesecake flavored with pure maple syrup and studded with real bacon, from The Rootitoot Cookbook, finished with whipped cream, maple syrup and a touch of sea salt.
Ingredients
| 1 cup | 240 ml | Ritz crackers, Graham, chocolate or Nilla crumbs (crust) |
| 2 tsp | 10 ml | brown sugar (crust) |
| 3 Tbsp | 45 ml | melted butter (crust) |
| 2 8 oz pkg | cream cheese, warmed (filling) | |
| 1/2 cup | 120 ml | pure maple syrup (filling) |
| 1/4 cup | 60 ml | brown sugar (filling) |
| 1 tsp | 5 ml | maple extract or vanilla (filling) |
| 2 | eggs (filling) | |
| 1 | egg yolk (filling) | |
| 1/2 cup | 120 ml | real bacon pieces (filling, reserve 2 Tbsp for garnish) |
| 1 cup | 240 ml | sour cream or plain yogurt (topping) |
| 2 Tbsp | 30 ml | brown sugar (topping) |
| 1/2 tsp | 2.5 ml | maple extract or vanilla (topping) |
| — | sweetened whipped cream, maple syrup and fleur de sel or sea salt (garnish) |
Instructions
CRUST: Combine ingredients with a fork and press it in the bottom of a cheesecake pan and up the sides a bit.
FILLING: **Important: Warm the cream cheese: Put the wrapped cream cheese in a ziplock bag but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and then seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend. Blend the warm cream cheese, maple syrup, brown sugar and vanilla until smooth. Add eggs and egg yolk and mix just until incorporated. Set 2 Tbsp of the bacon aside for garnishing and add the rest to the batter. Pour this into the prepared crust. No need to cover it with tin foil. Pour 1 1/2 cups of water in the Instant Pot and put the cheesecake on the trivet. Close the lid and set the valve to Sealing. Hit the Pressure Cook (or Manual) button and use the + and - buttons to set the time.
PAN SIZE AND COOK TIMES: 6-inch pan --- 32 minutes 7-inch pan --- 29 minutes 8-inch pan --- 26 minutes (Note: the source page was cut off here; larger-pan and multiplied-recipe times were not fully visible.)
Following the same method as the other Rootitoot cheesecakes: when it's done, allow a 15-minute natural release, then flip the valve to Venting; when the pin drops, remove the cheesecake. Cool on the counter for an hour, then cover and refrigerate at least 4 hours, preferably overnight.
TOPPING: Whisk together the sour cream or plain yogurt, brown sugar and maple extract or vanilla, and spread over the chilled cheesecake.
GARNISH: Sweetened whipped cream, maple syrup and fleur de sel or sea salt, plus the reserved bacon pieces.