Bacon and Two Onion Cheesecake Preparation Time: 25 minutes Baking Time: 40 minutes Serves: 10 6 slices bacon, diced 1 large sweet onion, chopped 1 clove garlic, minced 2 cups (15 oz.) Sargento Ricotta cheese 1/2 cup half-and-half 2 Tbsp. all-purpose flour 1/2 tsp. salt 1/4 tsp. cayenne pepper 2 eggs 2 green onions, thinly sliced Assorted crackers for serving (optional) 1. Cook bacon until crisp in large skillet; remove to paper towels with slotted spoon. Cook onion and garlic in drippings about 5 minutes or until tender. Drain in strainer; discard bacon drippings. 2. Combine Ricotta cheese, half-and-half, flour, salt and cayenne pepper in bowl of an electric mixer; beat until smooth. Add eggs, one at a time; beat until smooth. Reserve 3 tablespoons bacon for garnish. Stir remaining bacon, cooked onion mixture and green onions into Ricotta mixture. 3. Lightly grease sides of an 8-inch or 9-inch spring form pan; pour batter into pan. Bake in a preheated 350°F oven 40 minutes or until set. Remove to wire cooling rack; cool to room temperature. Remove sides of pan. Garnish with reserved bacon; spread on assorted crackers, if desired. Substitution: Vidalia-type sweet onions are particularly good in this recipe. If sweet onions are unavailable in your area, simply substitute yellow onions.

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