Appetizers & Side Dishes
Bacon and Two Onion Cheesecake
Prep Time: 25 min | Cook Time: 40 min | Servings: 10 | Calories: 115
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Prep Time
25 min
Cook Time
40 min
Servings
10
Calories
115
Ingredients
- 6 slices bacon, diced
- 1 large sweet onion, chopped
- 1 clove garlic, minced
- 2 cups (15 oz.) Sargento® Light Ricotta Cheese
- 1/2 cup half-and-half
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
- 2 eggs
- 2 green onions, thinly sliced
- Assorted crackers for serving (optional)
Directions
- Cook bacon until crisp in large skillet; remove to paper towels with slotted spoon. Cook onion and garlic in drippings about 6 minutes or until tender. Drain in strainer; discard bacon drippings.
- Combine Ricotta cheese, half-and-half, flour, salt and cayenne pepper in bowl of an electric mixer; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into Ricotta mixture.
- Lightly grease sides of an 8-inch or 9-inch springform pan; pour batter into pan. Bake in a preheated 350°F oven 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Garnish with reserved bacon; spread on assorted crackers, if desired.
