Bacon and Two Onion Cheesecake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A very good main course served with a salad. To make this recipe gluten-free I use G/F flour. Ingredients:
6 slices bacon, diced |
1 large onion, chopped |
1 garlic clove, minced |
2 cups light ricotta cheese (15 oz.) |
1/2 cup half-and-half |
2 tablespoons flour, i use gluten free flour |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 eggs |
2 green onions, thinly sliced |
Directions:
1. Cook bacon until crisp in large skillet; remove to paper towels with slotted spoon.
2. Pre-heat oven to 350 degrees F.
3. Cook onion and garlic in drippings about 6 minutes or until tender. Drain in strainer; discard bacon drippings.
4. Combine Ricotta Cheese, half-and-half, flour, salt an cayenne pepper in bowl. With electric beater, beat until smooth. Add eggs, one at a time; beat until smooth.
5. Stir bacon and cooked onion mixture and green onions into Ricotta mixture.
6. Lightly grease sides and bottom of an 8 or 9 inch baking dish; pour batter into pan. Bake for 40 minutes or until set.
7. Remove to wire cooling rack; cool to room temperature.
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