INGREDIENTS

INSTRUCTIONS

In 10" skillet, cook bacon until crisp, remove to paper towels and
drain. Cook onions and garlic in bacon drippings until tender...
discard drippings and drain vegetables in strainer.
Combine cheese, half-and-half, flour, salt and pepper;  blend until
smooth. Add eggs, one at a time....blend until smooth.
Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and
cooked vegetables into cheese mixture.
Lightly grease sides of an 8 or 9" springform pan, pour batter into
pan. Bake at 350F 40 mins or until center is just set.
Remove to wire cooling rack....cool to room temp.  Garnish with
reserved bacon, serve with assorted crackers. Yield: 10 Servings.
Posted to Home Hearth Food Digest V1 #18 by kneadles@esosoft.com
(Carolyn (Hugs!!) Shaw) on May 20, 1997
Jim's Notes:
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,
sour cream and milk looked a little thin so I increased the flour.
The bacon was well done to a crisp and very well drained.
I decided to add a crust. There was enough cheese-milk mixture to
fill a shallow nine inch pie crust and two individual ramekins lined
with dried bread crumbs. The smaller, shallower dishes still took 40
minutes 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 mushrooms. This recipe
only serves 6 as a main course but could make 10 appetizers.
Jim Weller, Aug. 1, 1998
Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim
Weller) on 99

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