| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cheese/eggs, Holiday | 12 | Servings | |
INGREDIENTS
| 1 1/2 | T | Butter, for pan |
| 1/2 | c | Breadcrumbs, toasted |
| 1/4 | c | Freshly grated Parmesan |
| 1/2 | lb | Sliced bacon |
| 1 | Medium onion, minced | |
| 1 3/4 | lb | Cream cheese, room temp. |
| 1/2 | lb | Roquefort cheese |
| 4 | Eggs | |
| 1/3 | c | Whipping cream |
| 1/2 | t | Salt |
| 2 | To 3 drops hot pepper sauce |
INSTRUCTIONS
Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. Posted to MM-Recipes Digest V3 #234 Date: Tue, 27 Aug 1996 23:25:58 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 254
Calories From Fat: 203
Total Fat: 22.7g
Cholesterol: 91.1mg
Sodium: 546.3mg
Potassium: 110.5mg
Carbohydrates: 6.2g
Fiber: <1g
Sugar: 1.5g
Protein: 6.2g