This turned out slightly towards a quiche, but still a bit like cheesecake. It was sooo good! The crust is totally optional. You can also do an almond flour quiche crust. I used a hand mixer with this.
I found some bacon ends on sale at Whole Foods, very inexpensive. I used them for this recipe.
A 7-inch pan will give you a taller cheesecake. A 9-inch pan will be a shorter cheesecake, but just as delicious.
Savory Bacon Cheesecake
1/2 cup grated parmesan cheese
1/2 cup pork rinds, crumbed in food processor as fine as possible
2 Tablespoons butter, melted
Combine crust ingredients in a bowl and use a fork to incorporate the melted butter. Press into the bottom of a 7 to 9 inch springform pan or tart pan. I just used a tart pan. Set aside.
9 ounces cream cheese, softened
1/4 cup (4 oz) soft goat cheese
1/4 cup (4 Tablespoons) sour cream
3 eggs, organic and free range is always best (more good fats)
1/2 cup thick bacon or bacon ends, cooked already and cut into small pieces
1/2 teaspoon or more of sea salt
fresh ground pepper
Preheat oven to 350˚ F. Beat cheeses together until fluffy. Add the eggs, one at a time while mixing in between. Add sour cream and and mix just until blended. Add bacon and stir in with a spoon.
Pour filling into crust. Bake for 40-50 minutes or until center is set but still a little jiggly. Remove to cool. If using a springform pan, you will want to cool it all the way (at least an hour) before removing the sides. We ate ours warm like a quiche, but cold might work well too. Cover leftovers and refrigerate.