• Main
  • Recipes
  • BLT Cheesecake with Lemon Aioli (Emeril Lagasse) Recipe

BLT Cheesecake with Lemon Aioli (Emeril Lagasse) Recipe

Posted by
Rate It!
BLT Cheesecake with Lemon Aioli (Emeril Lagasse)
Add your photo!
Ingredients
24
Count
Nutrition
598
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. In bowl of a food processor, combine the cracker crumbs and butter and process to combine. Press onto the bottom and slightly up the sides of a 9-inch springform pan. Bake until set, about 10 minutes. Remove from the oven and let cool.
  3. In a large skillet, cook the bacon, over medium-high heat, stirring, until crisp and brown, 5 to 6 minutes. Remove with a slotted spoon and drain well on paper towels.
  4. In a large bowl, beat together the cream cheese, drained ricotta, sour cream, shallots, chives, salt and pepper until smooth. Beat in the eggs 1 at a time, mixing well. Fold in the cooked bacon and tomatoes. Pour into the prepared crust and bake until set, about 50 minutes.
  5. Remove from the oven and cool for 1 to 2 hours.
  6. In a large bowl, toss the lettuce with the olive oil, vinegar, and salt and pepper, to taste. Divide among 12 plates.
  7. Remove the outer rim of the mold. With a thin, sharp knife dipped in hot water, slice the cheesecake. Place the slices in the center of the salads. Lightly drizzle the greens and top of the cheesecake with the Aioli. Top each cheesecake with 1 teaspoon of the chopped tomatoes and serve.
  8. Lemon Aioli:
  9. With the back of a knife, crush the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.
  10. Keep refrigerated until ready to use. (Use within 24 hours.)
  11. Yield: 1 1/4 cups
  12. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 597.67 Kcal (2502 kJ)
Calories from fat 523.68 Kcal
% Daily Value*
Total Fat 58.19g 90%
Cholesterol 185.7mg 62%
Sodium 643.37mg 27%
Potassium 312.74mg 7%
Total Carbs 6.27g 2%
Sugars 1.43g 6%
Dietary Fiber 0.4g 2%
Protein 14.27g 29%
Vitamin C 6.6mg 11%
Iron 0.7mg 4%
Calcium 159.1mg 16%
Amount Per 100 g
Calories 315.79 Kcal (1322 kJ)
Calories from fat 276.7 Kcal
% Daily Value*
Total Fat 30.74g 90%
Cholesterol 98.12mg 62%
Sodium 339.94mg 27%
Potassium 165.24mg 7%
Total Carbs 3.31g 2%
Sugars 0.76g 6%
Dietary Fiber 0.21g 2%
Protein 7.54g 29%
Vitamin C 3.5mg 11%
Iron 0.4mg 4%
Calcium 84.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top