Bacon and Two Onion Cheesecake

• 1/2 cup green onions, thinly sliced
• 6 slices bacon, diced
• 1 lg. Vidalia onion, chopped
• 1 clove garlic, minced
• 1 container (15 oz.) light Ricotta cheese
• 1/2 cup half and half
• 2 tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 eggs
• 1/4 cup parsley, chopped
• 6 slices bacon, diced
• 1 lg. onion, chopped
• 1 clove garlic, minced
• 8 oz. light Ricotta cheese
• 8 oz. non-fat sour cream
• 1/2 cup 2% milk
• 3 tbsp. flour
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 egg
• 1 egg white

1. In 10-inch skillet, cook bacon until crisp; remove to paper towels and drain.
2. Cook onions and garlic in bacon drippings until tender.
3. Discard drippings and drain vegetables in strainer.
4. Combine cheese, half-and-half, flour, salt and pepper; blend until smooth.
5. Add eggs, one at a time; blend until smooth.
6. Reserving 3 tbsp.
7. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mixture.
8. Lightly grease sides of an 8 or 9-inch springform pan; pour batter into pan.
9. Bake at 350F.
10. for 40 minutes or until center is just set.
11. Remove to wire cooling rack.
12. Cool to room temperature.
13. Garnish with reserved bacon; serve with assorted crackers.

green onions, bacon, vidalia onion, clove garlic, ricotta cheese, flour, salt, cayenne pepper, eggs, parsley, bacon, onion, clove garlic, light ricotta cheese, nonfat sour cream, milk, flour, salt, cayenne pepper, egg, egg

Taken from www.foodgeeks.com/recipes/3552 (may not work)