Stevens Point, WI
Give your pie a clever name – and tell us about your crust and filling.
Bacon Cheesecake Bites-Went for savory. Wanted to capture the flavors of a BLT or Club sandwich lunch including the chips. Had hoped for some crunch on the bottom so experimented. The crust is equal parts Panko, crushed kettle chips and Parmesan. I mixed it with a tablespoon of mayo and salad dressing. The filling was made with 1 pack of cream cheese, 1 Neufchatel and one tub of Marscapone, eggs, Colby Jack, chives, bacon and black pepper.
Was your pie underbaked, overbaked or just right? What was your favorite part of the process?
A bit of both. I started with the intention of making only appetizers, but had an enormous amount batter, so I decided to do a full size version in a spring form pan as well. The appetizers looked perfect when I took them out of the oven, but caved in a bit as they cooled and turned out to be slightly underdone. The full size version is a little bit more browned than I would like but the inside is perfectly done.
Brainstorming about what to make and sampling were the best parts of the process. I should have planned to have guests as I have several pounds of very rich cheesecake on my hands. I panicked trying to photograph my creation. My phone went dead twice. Had to charge and restart before getting a photo. Not particularly pleased with the picture but technical difficulty overcome. Pleased it really does taste like a BLT.
How did you add a Wisconsin touch to your flavors or decoration?
Parmesan, Colby Jack and eggs are from Wisconsin. Heirloom tomato is from the farmers market, mine are not ready yet. Chives are from my garden.
How did you do?