Rootitoot Maple Bacon Cheesecake
A maple-sweetened cheesecake studded with real bacon, topped with a sour cream layer and garnished with whipped cream, maple syrup and fleur de sel.
Ingredients
| 1 cup | 240 ml | Ritz crackers, Graham, chocolate or Nilla crumbs |
| 2 tsp | 10 ml | brown sugar (for crust) |
| 3 Tbsp | 45 ml | butter, melted (for crust) |
| 2 | cream cheese (warmer), 8-oz packages | |
| 2/3 cup | 160 ml | pure maple syrup |
| 1/4 cup | 60 ml | brown sugar (for filling) |
| 1 tsp | 5 ml | maple extract or vanilla |
| 2 | eggs | |
| 1 | egg yolk | |
| 1/2 cup | 120 ml | real bacon pieces |
| 1 cup | 240 ml | sour cream or plain yogurt (topping) |
| 2 Tbsp | 30 ml | brown sugar (for 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 the crust ingredients with a fork and press into the bottom of a cheesecake pan, and up the sides a bit if you like.
Filling: Warm the cream cheese in a ziplock bag submerged in hot water for 15 minutes, or microwave on defrost for a minute or two, flipping every 30 seconds (watch carefully so it doesn't "cook" in spots). You want the cream cheese very soft, almost gooey, for easy blending. Blend the warm cream cheese, maple syrup, brown sugar, and vanilla until smooth. Add the eggs and egg yolk and mix just until incorporated. Set 2 Tbsp of the bacon aside for garnish and add the rest to the batter. Pour into the prepared crust; no need to cover with foil.
Cook: Pour 1 1/2 cups water into the Instant Pot and put the cheesecake on the trivet. Close the lid and set the valve to Sealing. Press Pressure Cook (or Manual) and set the time: 32 minutes for a 6-inch pan, 29 minutes for a 7-inch pan, or 26 minutes for an 8-inch pan. (For 1 1/2 times the recipe: 32 minutes for a 7-inch pan, 29 minutes for an 8-inch pan. For 2 times the recipe: 32 minutes in an 8-inch pan.) When it beeps, leave it for a 15-minute natural release, then flip the valve to Venting for a quick release. When the pin drops, open the pot and remove the cheesecake. It will appear jiggly (that's good) and may look puffy; it will firm up and settle as it cools. Blot off any condensation with paper towel.
Topping: Whisk together the topping ingredients and let the sugar dissolve for several minutes. After an hour or so, stir again and spread over the cheesecake. Cover the pan and refrigerate at least 4 hours or preferably overnight. When ready to serve, decorate with whipped cream, sprinkle with the reserved bacon bits, drizzle with maple syrup, and finish with a light sprinkle of fleur de sel or sea salt.