Bacon And Two Onion Cheesecake
|Bacon slices||6 , diced|
|Sweet onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Light ricotta cheese||15 Ounce (1 Container)|
|Half and half||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄4 Teaspoon|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
In 10-inch skillet, cook bacon until crisp; remove to paper towels with slotted spoon.
Cook sweet 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 sides of 8- or 9-inch springform pan; pour batter into pan.
Bake at 350°F 40 minutes or until center is just set.
Remove to wire cooling rack; cool to room temperature.
Remove side of pan.
Garnish with reserved bacon; serve with assorted crackers.