Рецепт Bacon And Two Onion Cheesecake ) Amended
Ингредиенты
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Инструкции
- In 10" skillet, cook bacon till crisp, remove to paper towels and drain. Cook onions and garlic in bacon drippings till tender... throw away drippings and drain vegetables in strainer.
- Combine cheese, half-and-half, flour, salt and pepper; blend till smooth. Add in Large eggs, one at a time....blend till smooth.
- Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mix.
- Lightly grease sides of an 8 or possibly 9" springform pan, pour batter into pan. Bake at 350F 40 mins or possibly till center is just set.
- Remove to wire cooling rack....cold to room temp. Garnish with reserved bacon, serve with assorted crackers.
- Yield: 10 Servings.
- I didn't have any green onions on hand so I used parsley for greenery and I also wanted to reduce the fat somewhat. The low-fat Ricotta, lowfat sour cream and lowfat milk looked a little thin so I increased the flour.
- The bacon was well done to a crisp and very well liquid removed.
- I decided to add in a crust. There was sufficient cheese-lowfat milk mix to fill a shallow nine inch pie crust and two individual ramekins lined with dry bread crumbs. The smaller, shallower dishes still took 40 min to cook.
- These turned out really well despite the low fat substitutes. The cheesecake was rich and creamy tasting like it should be. Next time I think I'm going to double the bacon and add in mushrooms.
- only serves 6 as a main course but could make 10 appetizers.
- Weller) on 99