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    You are in: Home / Recipes / Bacon and Two Onion Cheesecake Recipe
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    Bacon and Two Onion Cheesecake

    Bacon and Two Onion Cheesecake. Photo by Shortcake955

    1/2 Photos of Bacon and Two Onion Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Grannydragon's Note:

    A very good main course served with a salad. To make this recipe gluten-free I use G/F flour.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on February 15, 2011


      This is an AMAZING appetizer for a party. I use a spring form pan so that it is easier to serve, but it is wonderful with crackers and looks beautiful on a serving table for a large gathering. My family prefers when I reserve some for them so that they can put it on rolls or biscuits for lunch the following day. It's great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bacon and Two Onion Cheesecake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 202.9
    Calories from Fat 137
    Total Fat 15.3 g
    Saturated Fat 6.6 g
    Cholesterol 70.5 mg
    Sodium 364.7 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 0.4 g
    Sugars 0.9 g
    Protein 9.9 g

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