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Bacon And Two Onion Cheesecake ) Amended Recipe

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0 votes | 6508 views
Servings: 10

Ingredients

Cost per serving $0.62 view details

Directions

  1. In 10" skillet, cook bacon till crisp, remove to paper towels and drain. Cook onions and garlic in bacon drippings till tender... throw away drippings and drain vegetables in strainer.
  2. Combine cheese, half-and-half, flour, salt and pepper; blend till smooth. Add in Large eggs, one at a time....blend till smooth.
  3. Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mix.
  4. Lightly grease sides of an 8 or possibly 9" springform pan, pour batter into pan. Bake at 350F 40 mins or possibly till center is just set.
  5. Remove to wire cooling rack....cold to room temp. Garnish with reserved bacon, serve with assorted crackers.
  6. Yield: 10 Servings.
  7. 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, lowfat sour cream and lowfat milk looked a little thin so I increased the flour.
  8. The bacon was well done to a crisp and very well liquid removed.
  9. I decided to add in a crust. There was sufficient cheese-lowfat milk mix to fill a shallow nine inch pie crust and two individual ramekins lined with dry bread crumbs. The smaller, shallower dishes still took 40 min to cook.
  10. 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 in mushrooms.
  11. only serves 6 as a main course but could make 10 appetizers.
  12. Weller) on 99
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Nutrition Facts

Amount Per Serving %DV
Serving Size 176g
Recipe makes 10 servings
Calories 339  
Calories from Fat 248 73%
Total Fat 27.62g 35%
Saturated Fat 12.05g 48%
Trans Fat 0.0g  
Cholesterol 118mg 39%
Sodium 618mg 26%
Potassium 275mg 8%
Total Carbs 10.03g 3%
Dietary Fiber 0.8g 3%
Sugars 2.97g 2%
Protein 12.76g 20%

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