Bacon Philly Cheesecake Recipe

Bacon can make everything good, Amrita Rana proves it with her special cheesecake recipe.
Cook Time: 1 hour + 3 hours chill time

Difficulty: Medium
Serves: 4-5 people


1 package (8 oz) Philadelphia cream cheese, softened
¼ cup castor sugar (more if you prefer sweeter cheesecake)
1 tsp vanilla extract
1 egg
1 lemon, zest and juice
1 digestive biscuits, small packet, coarsely ground
2 tbsp melted butter
12 strips streaky bacon

For the glaze
2 tbsp maple syrup
1 tsp castor sugar
½ lemon, juice


For the cheesecake

  1. Fry the bacon in a pan until crisp, discard the fat after reserving the 1 tbsp for the base. Chop the rest of bacon very finely, leaving few bits for garnish intact.
  2. Mix the biscuits with melted butter & bacon fat, divide into 8 portions.
  3. Stuff each portion on the bottom of silicon cupcake mould. Make sure they’re tightly packed. Freeze until you make the cheesecake filling.
  4. Preheat the oven at 180 degrees C. Mix the cream cheese, sugar, lemon juice & zest, vanilla, and egg in a bowl with the help of an electric beater.
  5. Fold in half of the bacon bits in the mixture.
  6. Fill the biscuit lined cupcake tin with this filling. Bake for 25-30 mins. It should feel firm to touch. Remove from the oven and let it cool on a rack for a while.
  7. Transfer to refrigerator for at least 2-3 hours.

For the glaze

  1. Prepare the glaze by heating maple syrup & sugar in a pan until it has thickened up.
  2. Add remaining bacon bits to it and squeeze the lemon juice in just before removing from the pan.
  3. Pour this glaze over chilled cheesecakes just before serving.

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