BLT Cheesecake with Lemon Aioli

Makes 12 servings; 1-1/4 cup aioli

Kelly Moriarty

Great savory cheesecake for a Sunday brunch!

ingredients

For Cheesecake:

For Aioli:

2 cloves garlic
3/4 tsp salt
2 large egg yolks
1/2 T. lemon juice
Pinch of Cayenne Pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil
2 T. to 1/4 cup water
Crush garlic with back of knife, gradually adding salt to make a paste. Whisk eggs and lemon juice with garlic paste. Add the cayenne. Slowly whisk in the oil, a little at a time until the oil is incorporated and the mixture emulsifies. Add water, 1 tablespoon at a time to thin sauce to drizzling consistency.
Use the aioli within 24 hours.

1
Preheat oven to 300°.
2
Combine cracker crumbs and butter. Press into a 9" spring form pan. Bake for 10 minutes, or until set. Let cool.
3
Cook the bacon over medium heat until crisp. Drain well.
4
Beat together the cream cheese, ricotta, sour cream, shallots, chives, salt and pepper. Beat in the eggs, one at a time. Fold in the bacon and the sun-dried tomatoes. Pour into crust and bake until set, about 50-60 minutes.
5
Cool 1-2 hours. Drizzle with aioli.