Bacon and Two Onion Cheesecake

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

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 6  slices bacon, diced
• 1  large onion, chopped
• 1  garlic clove, minced
• 2  cups light ricotta cheese (15 oz.)
• 1⁄2 cup half-and-half
• 2  tablespoons flour, I use gluten free flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 2  eggs
• 2  green onions, thinly sliced

Directions

1. Cook bacon until crisp in large skillet; remove to paper towels with slotted spoon.
2. Pre-heat oven to 350 degrees F.
3. Cook onion and garlic in drippings about 6 minutes or until tender. Drain in strainer; discard bacon drippings.
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. Stir bacon and cooked onion mixture and green onions into Ricotta mixture.
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. Remove to wire cooling rack; cool to room temperature.