Bacon and Two Onion Ricotta Cheesecake


Serve with your choice of hearty crackers or crusty toasted baguettes.
If you happen to have three 4″ spring form pans, this recipe is easily divided and frozen.

6 slices bacon, diced
1 large onion, chopped
1 clove garlic, minced
2 cups light ricotta cheese ( 15 oz.)
1/2 cup heavy cream
2 Tbsp all purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
2 extra large eggs
2 green onions, thinly sliced

1. Pre-heat oven to 350°.
2. Cook bacon until crisp in large skillet. Remove to paper towels with slotted spoon and set aside.
3. Cook onion and garlic in drippings about 6 minutes or until tender. Drain in a strainer and discard the bacon drippings.
4. In a bowl, combine the ricotta cheese, cream, flour, salt and cayenne pepper. With electric beater, beat until smooth. Add the eggs, one at a time, then beat until smooth.
5. Stir the bacon, cooked onion mixture, and green onions into the ricotta mixture.
6. Lightly grease sides and bottom of an 8 or 9 inch baking dish or spring form pan, then pour the batter into the pan. Bake for 40 minutes or until set.
7. Remove to a wire cooling rack and cool to room temperature.

Servings: 24