Best Maytag Blue Cheese Bacon And Onion Cheesecake Recipes

BACON AND BLUE (BLEU) CHEESE CAKE

Steps:

• To help the cheese crumble easier, leave uncovered in the fridge for a day.
• Preheat oven to 350 degrees. Cook bacon over medium-high heat until crisp. Remove bacon from the pan, reserving the grease. When the bacon has cooled, crumble.
• Grease a 9-inch loaf pan (I used a 10-inch pan) with reserved bacon grease and line the bottom with a piece of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, chili powder and salt.
• In a separate bowl, whisk together the eggs, olive oil, yogurt, mustard and chives until smooth. Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. (there should be a bit of flour still visible). Do not over mix. Fold in the bleu cheese, parmesan, and bacon bits until everything is just moistened. Scrape the batter into the prepared loaf pan.
• Bake for 1 hour, until the top is golden brown and the cake springs back when you gently touch the center. Let the cake cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel off the parchment paper and let cool upright before slicing.
• Storage: The cake can be wrapped in plastic and kept for up to three days. It can also be frozen, well-wrapped, for up to two months.

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART

Steps:

• Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
• For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

BACON, BLUE CHEESE SAVORY CHEESECAKE KANSAS CITY JUNIOR LEAGUE

Steps:

• Sprinkle breadcrumbs and Parmesan cheese in a buttered water-tight-8 inch round springform pan. Set aside.
• Combine cream cheese, eggs, and cream in mixer.
• Saute bacon until crisp; drain and chop finely.
• reserve 1 tablespoon drippings and saute onion until clear.
• Add onion, bacon, blue cheese, salt, pepper, and Tabasco to cream cheese mixture.
• Pour into a prepared pan. Set pan inside a larger one; pour boiling water 2 inches deep into larger pan.
• Bake 1 hour and 40 minutes at 300 degrees.
• Turn off oven and let "cake" set for 1 hour.
• Remove pan from water and cool 2 hours.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

MUSHROOM AND BACON CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large skillet, saute onion and red pepper in oil for 2 minutes. Add mushrooms; cook and stir for 10 minutes or until liquid has evaporated. Set aside to cool., In a large bowl, beat the cream cheese, salt and pepper until light and fluffy. Beat in sour cream. Add eggs; beat on low speed just until combined. Fold in the bacon, feta cheese, parsley and mushroom mixture. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Top with mushrooms, parsley and additional bacon if desired. Serve with crackers.

APPLE, BLUE CHEESE, AND BACON CHEESECAKE

Steps:

• Right before you're ready to go to bed, preheat the oven to 200 degrees.
• Then, spray oil inside a 9-inch spring-form pan (or a 2-quart soufflé dish), and dust the bottom and sides with 3 tablespoons of the Parmesan; set aside.
• In a skillet, cook the bacon until it is crisp; remove, drain, crumble, and reserve (discard all but 2 tablespoons of the bacon fat).
• Add the onion to the bacon drippings in the pan and cook over medium heat until soft, about 2 min.
• Add the apples and continue cooking until the onion is very tender and the apple has lost its raw look, about 2 to 3 more minutes; remove from heat, add the garlic, green onion, salt and pepper, and set aside.
• In a large bowl, beat the cream cheese until soft; mix in the vinegar, whiskey, blue cheese, remaining Parmesan, and eggs.
• Add salt, pepper, the reserved bacon, and reserved apple mixture and mix well.
• Pour the batter into the prepared pan and place in the oven.
• Clean up and go to bed... when you awake 7 to 9 hours later, the cake will appear set, the top will have barely colored, and the surface will be flawless.
• Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle; cover with a sheet of plastic wrap and an inverted plate.
• Holding the plate tight to the pan, invert both; remove the pan and refrigerate the cake upside down for at least 1 hour (if necessary, the cake can stay refrigerated in this way all day).
• Invert a serving plate over the cheesecake and invert the whole thing.
• Remove the top plate and the paper; cover and refrigerate.
• Cut with a long sharp knife dipped in warm water to prevent sticking. Serve with crisp toasts and/or freshly wedged apples - makes 16 servings.
• Posted by PegW at Gail's Recipe Swap.

BLUE CHEESE CHEESECAKE

Steps:

• In a small bowl, combine cracker crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° until lightly browned, about 5 minutes., Place the cream cheese, blue cheese, spreadable cheese, sour cream, eggs, milk, sherry and pepper in a blender; cover and process until blended. Pour over crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake until center is almost set, 50-55 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate overnight. Serve with crackers.