Ingredients
Directions
This crustless savory cheesecake is simply delicious. Very close to his quiche cousin, it can be baked using a cheesecake springform pan or a 8-inch/20 cm and 2.5-inch/5 cm tall baking pan. Line bottom and sides with greased wax paper. Make a day ahead and chill overnight before unmolding. If using a springform pan, the cake can be unmolded at room temp the same day. Omit meat if desired and add any cooked veggies you like.
Place frying pan over a medium flame, cook chopped bacon or pancetta without oil stirring every so often until golden brown. Pass through a sieve and save pork fat. Return pan to the heat, add about half of the rendered pork fat to the pan and saute onions for 5 minutes on medium heat. Add chicken stock, season with salt and pepper – reduce onion mixture to dry. Turn off the heat and stir in chopped parsley and the drained bacon; set aside.
Sour cream can be subbed for more cream cheese. In the stand mixer fitted with the paddle attachment, mix together cream cheese with sour cream and salt. Add eggs gradually and milk. Swap paddle attachment with whisk to smooth out. Since pancetta is a salt-cured meat, readjust custard seasoning in order.
Preheat oven to 350ºF/180ºC. Bake savory cake for 50 minutes or until toothpick insertd into the middle of the cake comes out clean. Let cool off and refrigerate overnight. To unmold the chilled cake, warm up bottom pan and flip it over a flat plater – remove parchment paper and flip again. Reheat savory cake before serving. Top with seasoned watercress if desired – Enjoy!
