housecat posted 12-07-98 3:02 PM
Bacon Spinach Cheesecake
1 1/4 cups whole grain rye crackers crumbs
1/3 cup butter or marg., melted
6 ounces bacon
1/2 cup minced onion
1 10 0z pkg frozen spinach, thawed, drained, squeezed dry and chopped
1 lb ricotta cheese
1 1/2 cups smoked Gouda cheese, shredded (6 oz)
4 eggs
2 Tbl dry sherry
1/4 tsp white pepper
additional crumbled bacon (optional)
Preheat oven to 300.
Combine cracker crumbs and butter; mix well.
Press evenly onto bottom of an 8-inch springform pan. Set aside
Cook bacon in large skillet unil crisp; remove and drain, reserving 2
Tbl drippings in skillet. Crumble bacon and set aside.
Saute onion in bacon fat until tender. Stir in spinach cook uncovered,
3 minutes, stirring constantly. Cool.
Combine cheeses in a large mixing bowl; mix well. Add eggs one at
a time, beating well after each. Stir in spinach mixture, reserved bacon,
sherry and white pepper. Pour into pan.
Bake for 1 hour and 20 minutes or until center is set. Turn off oven;
let cool in oven with door ajar for 1 hour.
Serve immediately, or cover and refrigerate until thoroughly chilled.
Garnish with additoinal bacon if desired.