Vidalia Cheesecake
Recipe type: Appetizers
Serves: 10
  • 6 bacon slices; diced
  • 1 onion, Vidalia, large
  • chopped
  • 1 garlic clove; minced
  • 15 ounces ricotta; light
  • 1/2 Cup half and half
  • 2 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper; Cayenne
  • 2 eggs
  • 1/2 Cup scallion; slice thin
  1. In 10 inch skillet, cook bacon til crisp, remove & drain on paper towels.
  2. Cook onions and garlic in drippings until tender. Discard drippings and drain veggies in strainer. Combine cheese, half&half, flour, salt, and pepper. Blend until smooth. Add eggs, one at a time, blend until smooth.
  3. Reserve 3 tablespoons of the bacon for garnish. Stir remaining bacon and cooked veggies mixture into the cheese mixture. Lightly grease sides of an 8 or 9" springform. Pour batter into pan. Bake 40 min at 350 or until center is just set. Remove to wire cooling rack and cool to room temperature.
    Garnish with remaining bacon and serve with assorted crackers.

Can also be served as Hors d’Oeuvres. Goes well with small pumpernickle toast rounds, Wasa Toast and soda crackers.

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