Bacon and Two Onion Cheesecake by Jim Weller

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SERVINGS

6 servings scale / convert

INGREDIENTS


Original
1/2 cup green onions, thinly sliced
6 slices bacon, diced
1 lg. Vidalia onion, chopped
1 clove garlic, minced
1 container (15 oz.) light Ricotta cheese
1/2 cup half and half
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs

Modified
1/4 cup parsley, chopped
6 slices bacon, diced
1 lg. onion, chopped
1 clove garlic, minced
8 oz. light Ricotta cheese
8 oz. non-fat sour cream
1/2 cup 2% milk
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 egg
1 egg white

INSTRUCTIONS

In 10-inch skillet, cook bacon until crisp; remove to paper towels and drain. Cook onions and garlic in bacon drippings until tender. Discard drippings and drain vegetables in strainer. Combine cheese, half-and-half, flour, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mixture.

Lightly grease sides of an 8 or 9-inch springform pan; pour batter into pan. Bake at 350°F. 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.

CHEF COMMENTS

I didn't have any green onions on hand so I used parsley for greenery and I also wanted to reduce the fat somewhat. The low-fat Ricotta, sour cream and milk looked a little thin so I increased the flour. The bacon was well done to a crisp and very well drained. I decided to add a crust. There was enough cheese-milk mixture to fill a shallow 9-inch pie crust and two individual ramekins lined with dried bread crumbs. The smaller, shallower dishes still took 40 minutes to cook. These turned out really well despite the low fat substitutes. The cheesecake was rich and creamy tasting like it should be. Next time I think I'm going to double the bacon and add mushrooms. This recipe only serves 6 as a main course but could make 10 appetizers.

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