Bacon And Two Onion Cheesecake Recipe

Ingredients for Bacon And Two Onion Cheesecake

• 1/2 pound bacon
• 2 large yellow onions, thinly sliced
• Garlic Clove
• Light Ricotta Cheese
• Half And Half
• 1/4 cup gluten-free flour
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 large eggs
• 2 tablespoons chopped green onions

How to Make Bacon And Two Onion Cheesecake

1. Cook 1/2 pound of bacon until crisp in a large skillet over medium heat. Remove with a slotted spoon and place on paper towels to drain.
2. Preheat oven to 350°F (175°C).
3. Add 2 large yellow onions, thinly sliced, and 2 cloves of minced garlic to the bacon drippings in the skillet. Cook for about 6-8 minutes, or until softened and caramelized, stirring occasionally.
4. Drain the onions and garlic in a strainer, reserving 2 tablespoons of the bacon drippings. Discard the remaining drippings.
5. In a large bowl, combine 15 ounces of ricotta cheese, 1/2 cup of half-and-half, 1/4 cup gluten-free flour, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper.
6. Using an electric mixer, beat until smooth and creamy.
7. Add 3 large eggs, one at a time, beating well after each addition until fully incorporated.
8. Stir in the cooked bacon, caramelized onions, and 2 tablespoons of chopped green onions into the ricotta mixture.
9. Lightly grease an 8 or 9-inch baking dish.
10. Pour the batter into the prepared dish.
11. Bake for 40-45 minutes, or until the cheesecake is set and lightly golden on top.
12. Remove from oven and let cool on a wire rack for at least 30 minutes before serving. Serve warm or at room temperature with a fresh salad.