Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: Serves 6

Ingredients

• 4 Tbsp Butter
• 1 Cup Graham Crackers
• 6 Strips Johnston’s Bacon, Finely Diced
• 8 oz Cream Cheese, Softened
• 4 oz Stilton, Softened
• ½ Cup Walnuts, Finely Chopped
• 2 Strips Cooked Johnston’s Bacon, Broken into thirds
• 2 Cups Mesclun Mix (wild lettuces)

Cooking Directions

1. For the crusts: Grease six 2”x2” ring molds with 1 Tbsp butter and set on baking sheet. Melt remaining butter and transfer to small bowl. Add graham crumbs and mix well. Put equal amounts into each ring mold firmly pressing on crumbs to form an even crust at base of mold. Chill crusts for 1 hour.
2. For the filling: Cook Johnston’s Bacon over medium heat until crisp (about 10 minutes) and drain on paper towel. Using a fork, mix cheeses together in medium bowl. Add diced Johnston’s Bacon and chopped walnuts and stir well. Pack equal amounts into molds, smoothing the tops with a warm metal spoon. Cover and chill minimum 3 hours.
3. Run a small knife around inside of molds and slide cheesecakes onto 6 plates, crust side down.
4. Serve at room temperature garnished with Johnston’s Bacon rasher and mesclun mix.