06.08.2026

Bacon Cheesecake Brownie

Everything is better with bacon. That is simply a law of nature. Brownies are good on their own and cheesecake is good on its own, so together they must be even better. Add bacon and we have magic.

I made this for a cheerful gathering of 35 people on a Saturday in January, as the final course of a seven-course feast. I served it with vanilla ice cream, although I think a lemon sorbet would be even better.

Ingredients

300 g bacon

For the brownie

110 g dark chocolate
160 g butter
250 g sugar
130 g flour
3 eggs
1 teaspoon vanilla, or the seeds from 2 vanilla pods

For the cheesecake

225 g cream cheese
70 g sugar
1 egg
1 teaspoon vanilla

Preheat the oven to 175°C.
Line a roasting tin with greased baking paper.
Cut the bacon into very thin strips and fry until crisp. It is important to get it properly crisp, as it will soften slightly when added to the cake.
Melt the butter and chocolate over a bain-marie.
Stir in the vanilla, sugar and bacon.
Whisk the eggs and mix them in.
Fold in the flour and set the mixture aside.
In another bowl, mix the cream cheese, sugar and vanilla.
Mix in the egg.
Pour the brownie mixture into the tin, then pour the cheesecake mixture over it. Swirl briefly with a spatula to create a marbled effect, but do not overmix.
Bake in the centre of the oven for 20–25 minutes, or until a thin skewer inserted in the centre shows that the cake is done to your liking.