Mini Cheesecakes with Glazed Bacon

Ingredients:

For the base and bacon:

• 4 slices bacon, cut into 2.5cm strips
• 3 tablespoons of sugar
• 120-150 g of chocolate shortbread cookies
• 2 tablespoons melted butter
• A pinch of salt

For the filling:

• 230 g butter cream cheese, room temperature
• 1/3 cup sugar
• 1 tsp vanilla extract
• 1 tbsp. wheat flour
• 1 large egg

Preparation:

1. Prepare the bacon: Preheat oven to 180°C (350°F). Line 24 mini baking dishes with paper liners. Place the bacon in the pan and cook over medium heat until golden brown, about 4 minutes. Pour the rendered fat into a separate bowl. Sprinkle the bacon with 1 tablespoon of sugar and cook, stirring, until the bacon is glazed, about 3 minutes more. Transfer the glazed bacon to a serving platter.
2. Prepare the base: Place the cookies in a food processor, add melted butter, 2 tablespoons sugar, 1 tablespoon rendered shortening, and a pinch of salt. Turn on the food processor and pulse until finely chopped. Pour the mixture into mini-molds and smooth it over the entire surface, including the sides. Bake in the oven until the dough is firm, about 12 minutes, then cool.
3. Prepare cheesecakes: Reduce oven temperature to 325°F (160°C). Mix the cream cheese, sugar, and vanilla extract with a mixer on high speed until smooth. Add the flour and egg and mix again. Fill the mini-muffin pans with the filling, place in the oven, and bake until the filling is set, about 20 minutes. Cool the mini-cheesecakes to room temperature, then refrigerate for 4 hours.
4. Garnish mini cheesecakes with glazed bacon.