Ingredients for Bacon And Two Onion Cheesecake
- 1/2 pound bacon
- 2 large yellow onions
- 2 cloves minced garlic
- 15 ounces light ricotta cheese
- 1/2 cup 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
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How to Make Bacon And Two Onion Cheesecake
- 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.
- Preheat oven to 350°F (175°C).
- 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.
- Drain the onions and garlic in a strainer, reserving 2 tablespoons of the bacon drippings. Discard the remaining drippings.
- 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.
- Using an electric mixer, beat until smooth and creamy.
- Add 3 large eggs, one at a time, beating well after each addition until fully incorporated.
- Stir in the cooked bacon, caramelized onions, and 2 tablespoons of chopped green onions into the ricotta mixture.
- Lightly grease an 8 or 9-inch baking dish.
- Pour the batter into the prepared dish.
- Bake for 40-45 minutes, or until the cheesecake is set and lightly golden on top.
- 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.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
33g
Carbs
2g
