Jalapeño Popper Cheesecake
@ptays_kitchen
Rated 3.1 stars by 94 users
Category
Savoury Dessert
For this delicious creation, we partnered with @ptays_kitchen! Check out what he had to say about creating this amazing dish below and be sure to follow him on Instagram to see more of his drool-worthy recipes.
Certain things are perfect the way they are, they don't need to be messed with. Some will say a jalapeño popper is one of those things. I say challenge accepted.
I present to you a savoury, smoked jalapeño popper cheesecake. First time making a cheesecake of any sort, I didn't know what to expect. Overall I think it turned out amazing.
I sautéed a little bit of diced garlic and onion along with some larger pieces of jalapeño and bacon bits to go inside the cheesecake filling. I smoked it in my Pit Boss Grill for approx 1hr and a half at 350 with the springform pan wrapped in tinfoil inside in a deep pan with about 2 inches of water in it.
When the cheesecake was cooked I turned everything off, left it inside to slowly cool down. It was raining sideways and winds gusting like 90km/hr so it didn't take long for things to cool down and brought it inside. I broke the edges free from the pan and placed it in the fridge to cool overnight.
Later the next day I removed it from the pan completely, I painted on a Candied Jalapeño hit sauce from Maritime Madness to use as glue to stick the remaining bacon bits and sliced jalapeños. At this point it was ready to serve but not before drizzling more of that Candied Jalapeño hot sauce on my plate.
Ingredients
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1 lb of bacon, cooked and crumbled into bits
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5 jalapeños
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1 small onion, finely diced
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2 cloves garlic, minced
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1 cup plain Greek yogurt
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2 (8 ounce blocks) cream cheese
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2 tbsp granulated sugar
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2 large eggs and 2 egg yolks
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2 tbsp fine sea salt
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2 tbsp cornstarch
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Maritime Madness Candied Jalapeño Sauce
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Approximately 100 Graham crackers, crushed
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3 tbsp unsalted butter
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Pinch of fine sea salt
Crust Ingredients
Directions
Preheat your oven to 325°F. Oil up a 9" spring-form pan with cooking spray.
Finely dice your onions and garlic and slice 2 jalapeños into small pieces. Sautée over medium low heat until tender. In separate pan, cook bacon and then chop into bits.
Mix your crushed crackers, butter and a pinch of salt and pack down in your spring-form pan and bake at 350°F for 7-8 minutes. Let cool completely at room temperature.
Mix together all your cream cheese, Greek yogurt, eggs and yolks (one at a time), sugar, salt until you have a smooth mixture. Then stir in your sautéed vegetables, cornstarch and 1/3 of bacon.
Pour your cheese mixture into the springform pan, tap around the edges gently to help it settle in. And then bake it in your preheated oven for approximately 70-90 minutes.
Once you can poke the middle with a toothpick and it comes out clean, turn off the oven and open the door slightly. Leave it in the oven until it has cooled down and then sit it some place safe to continue to cool to room temperature. Use a butter knife or an angled cake spatula to gently break the edges free from the pan and then put it in the fridge overnight. After letting it cool for at least 12 hours, remove it from the spring-form pan.
Brush the edges and top with Maritime Madness Candied Jalapeño Sauce.
Press bacon bits all around the edge, lay out 2 or 3 slices jalapeños on top along with the rest of the bacon bits.
Garnish a plate with Maritime Madness Candied Jalapeño Sauce, some bacon bits and serve.
Enjoy!
