BLT Cheesecake with Lemon Aioli

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This is the best savory cheesecake I've ever made and among two or three of the best appetizers I've made. Actually this can double as a salad. The cheesecake is not exceptional without the topping and greens, but the combination is fantastic. I did not make the aioli as directed, rather used mayonnaise to which I add the lemon juice and seasoning. I added a tad bit more cayenne. I served half a cake cut in thin wedges on a bed of greens and topped with fresh garden tomatoes. The other half my husband and I enjoyed for a tasty salad appetizer. It is so rich that smaller wedges are in order.

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I, too, had to cook it a bit longer than the recipe called for. I made it just as written and everyone at Christmas brunch loved it. The lemon aioli definitely makes it! I might even try making little cheesecake bites, using a mini muffin tin and keep the aioli a bit thicker so that it doesn't run all over the place when I serve it as an appetizer bite.

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the recipe is terrific just as it is. No tweeking required. Only one suggestion: cook it ten minutes longer than the recipe calls for. It might just be my oven but I've made it twice now and both times runny. The second time I cooked it three minutes longer but stilly runny.
It tastes out of this world delicious! Worth the effort.

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HI I HAVE ALWAYS BEEN HESITANT ABOUT TRYING A SAVORY CHEESECAKE, BUT THE BLT CHEESECAKE IS ABSOLUTELY DELICIOUS AND I CANT WAIT TO SHARE IT AT A FOOTBALL TAILGATE PARTY OR ANY OTHER TYPE PARTY ITS GREAT AND VERY EASY TO PREPARE THANK YOU FOR SHARING IT WITH US EMERIL EVERY ONE LOVED IT.

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I made this exactly as recipe calls and was excellent used applesmoked bacon for extra flavor. Our supper club loved it served w/a salad and nice wine. Serve it warm! First time I made a cheesecake found it easy!