Bacon & Chestnut Savoury Cheesecake Recipe with Laughing Cow Extra Light

Savoury Cheesecake

Just before Christmas I was contacted by the lovely folks over at Laughing Cow to tell me about their new product ‘Laughing Cow Extra Light’. They challenged me to create a recipe using Extra Light with any leftovers I had. One wonderful and slightly more unusual way to use leftover food is to make a cheesecake, that’s right a cheesecake! I looked in my cupboards and dug out leftover Chestnut Puree (I’m a bit obsessed with Chestnuts at Christmas) cooked bacon in the fridge and a myriad of random crackers. So today I’m sharing my Bacon and Chestnut Savoury Cheesecake Recipe!



200g Crushed Crackers

500g Laughing Cow Extra Light

125g Melted Butter

3 Large Eggs

100g Cooked Bacon

1 Tsp Chopped Garlic

2 Tbsp Chestnut Puree

4 Tbsp Sage & Onion Stuffing Mix + extra for sprinkling

Shake of Parsley

Small Plum tomatoes


Salt & Pepper


Step 1

Preheat the oven to 170C/ Gas Mark 3. Grease and line a spring form tin.

Time to work out all your stresses with some dedicated cracker destruction. I used a mixture of crackers that were left in the box, cheese, herb, salted and so on. Pop in a bowl and whack them with the end of a rolling pin until crushed. Mix in the melted butter and then press into the base of the tin. Pop into the fridge to set.

Step 2

In a large bowl whisk together the Laughing Cow, Eggs and Chestnut Puree. If your using leftover bacon then add it now, if your bacon is not already cooked, then fry up with the chopped garlic, cool then add to the mixture. Add the Sage and Onion Stuffing mix, Parsley and Basil and season with salt and pepper. Grab the tin from the fridge, give one final whisk then pour the mixture over the base.

Step 3

Sprinkle the extra stuffing mix over the top of the cheesecake, then slice the tomatoes and lay over the top for decoration. Bake in the oven for approximately 40 minutes. Allow to cool before removing from the tin (sliding a sharp knife around the edge of the tin before removing will help). Chill for several hours before serving. Serve with salad and extra tomatoes.

Tip. This cheesecake is hugely adaptable so just have a play with it. Change the meat to chicken, add extra cheese, whatever you have leftover or fancy using!


And for Dessert!

I discovered that Laughing Cow Extra Light makes superb (and somewhat less guilty) Cream Cheese Frosting! I spread it liberally on top of a carrot cake, which is the perfect way to use up all those carrots hiding in the veg drawer.IMG_5688

Cream cheese frosting is basically just butter cream with soft cheese added, start by mixing together the butter and icing sugar then add in the cream cheese, don’t over mix though or it will go runny!


I forgot to mention earlier that I was very surprised by Laughing Cow Extra Light, I don’t think you’d ever guess it was lower in fat (in fact my Mum didn’t!) the taste and texture and both fantastic. I’m far more accustomed to ‘light’ cream cheeses being a bit weak and almost watery. So thumbs up even if you’re just eating it on toast (like me right now!). It has just 19 calories per triangle and only 2% fat which is wonderful.

For more Info

Visit the Laughing Cow website or facebook page for more fabulous recipes and information!


Junior’s Cheesecake Cookbook Review!

I love cheesecakes, always have, always will. There’s endless combinations of flavours and they are often easy and quick to whip up. So I was very excited when I received a copy of Junior’s Cheesecake Cookbook to review from GMC Publications

The book features 50 cheesecake recipes that are served in Junior’s restaurant in New York. Now I’ve never been to New York so I should probably start by saying that I can’t comment on how close these recipes are in taste to their commercially available cousins. So the only option left was to try out a recipe.

It was my birthday recently so I rather enthusiastically set my husband to work on a White Chocolate & Raspberry Cheesecake. He’s no stranger to a cheesecake and has baked many a delicious and quickly devoured pudding. But he failed when it came to Junior’s. The recipe was followed to the letter and much time and effort put into the making, but still the cheesecake sank in the centre and was dreadfully cracked on top. But I should mention that these cheesecakes are somewhat different from normal, having a sponge base apart from anything else. So we initially put the failure down to inexperience with this book and moved on.

A few days later we set about the second attempt, we studied the pages giving you tips on what to do if your cheesecake goes wrong. We read and read again but while the base was more successful, once again the cheesecake did not behave as expected.

I will point out though, that while both cheesecakes might not have been the prettiest, once cooled they did taste very nice. So nice in fact that we have not been completely deterred from trying another recipe from this book in the hope that we will conquer these cheesecakes in the end.

Here is a slice of our most successful attempt so far.

Would I recommend this book?

Hmm… that’s a tough one. I really want to love this book. The flavour combinations are heavenly and I’m sure many people have been successful. But when you start with 3 pages of what to do when it goes wrong it doesn’t inspire me with confidence. So instead I’ll say if you’re a perfectionist then I wouldn’t recommend this book unless your prepared to make several attempts. But if flavour is more important than presentation, then yes you’d probably enjoy having a try at these delicious recipes.

Could it be improved in anyway?

In my opinion yes. Several of the recipes have no pictures to accompany them which is disappointing, it’s helpful to know what the end result ‘should’ look like. I’m also not terribly keen on the layout, having to flip back and forwards for the bases and then tops, but it’s not a huge annoyance. The cheesecakes are also rather large, so perhaps a table to reduce quantities for anyone wishing to test out with a smaller cake would be nice. Other than that it is a very nicely presented and attractive book.

Book Details

Title: Junior’s Cheesecake Cookbook

Author: Alan Rosen & Beth Allen

ISBN: 9781561588800

RRP: £14.99

Publisher: Taunton

Publication Date: Dec 2007.