Chocolate Coffee Stout Bacon Cheesecake Recipe
When I started this project I thought it was going to be a Survive It story. I have never baked a cheesecake in my life – unless you count jello no bake cheesecake – but we all know that doesn’t really count as food anyway. It had caught my eye because, well… it sounded like a manly cheesecake.
It was the sort of dessert you would eat in a log cabin in a plaid flannel shirt after spending all winter growing a beard that might rival your chest hairs. The sort of dessert you would want after wrestling bears and spearing fish through a tiny hole in the ice.
I tend to take on a go big or go home attitude with my cooking or baking. The stranger and more complex the recipe is, the better. Odd flavor pairings tend to get me all excited and this cake seemed to have everything but the kitchen sink.
The candied bacon had me a bit stumped because I didn’t even know you could candy meat. Apparently, you can. And if you like to confuse your senses with salty and sweet, candied bacon is the thing for you.
I was also a little nervous about using a springform pan. The last time I attempted to use one my cake somehow miraculously managed to leak out the bottom of the pan and make a huge and horrible mess. Thankfully this did not happen this time around.
All in all, I was happy with how this cheesecake turned out. The contrast between salty and sweet is always a good thing not to mention the ample amounts of chocolate and beer. I am no longer scared to use a springform pan and I will gladly be making more cheesecakes in the future.
ITEMS WE USED TO MAKE THIS RECIPE