203. BACON and TWO ONION CHEESECAKE

makes 10 appetizer servings


6 slices bacon, diced
1 large sweet onion, chopped
1 clove garlic, minced
1 container (15 oz.) light ricotta cheese
1/2 cup half-and-half
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1/2 cup thinly sliced green onions

In 10-inch skillet, cook bacon until crisp; remove to paper towels with slotted spoon. Cook chopped onion and garlic in drippings until tender, about 6 minutes. Drain in strainer; discard bacon drippings. In bowl of electric mixer, combine ricotta cheese, half-and-half, flour, salt, and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserve 3 tablespoons of the bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into ricotta mixture. Lightly grease side of 8- or 9-inch springform pan; pour batter into pan. Bake at 350 degrees for 40 minutes or until center is just set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; serve with assorted crackers.


courtesy of: Great American Brand Name Recipes Cookbook. Lincolnwood, IL: Publications International, Ltd., 1992, p. 12.