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.
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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