2/3 cup stone-ground wheat cracker crumbs
1/3 cup walnuts, finely chopped
2 tbsp butter, softened
8 slice bacon
1/2 cup onion, chopped
1 tbsp bacon drippings
24 oz cream cheese, softened
3 eggs, beaten
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1 parsley sprig
1 shredded carrot
1 carrot curl
Directions
Combine cracker crumbs, walnuts & butter until well blended. Press
crumbs evenly on bottom of springform pan. Bake in pre-heated 350øF
oven 10 minutes. Cool on rack. Fry bacon until crisp, then crumble.
Saute onion in drippings until tender and set aside. Beat cream
cheese. Gradually add eggs, garlic powder & cayenne. Beat until
smooth. Stir in bacon and onions. Spoon mixture into pan. Spread
level. Bake 45 to 60 minutes or until cheesecake is almost set and
cracks on top. Cool completely. Store in refrigerator covered with
plastic wrap. Just before serving at room temp., remove sides of pan.
Garnish with circle of shredded carrot to edge. Place carrot curl in
center with sprig of parsley. Serve with crackers or carrot slices.
Servings: 12 servings
Bacon-Onion Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Meat; Pork
The History of Recipes
Food historians have traced the existance of recipes back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, early cook books were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius assembled some documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and dill. Closer to modern times, we find a couple of interesting cookery books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that appears on menues today, but instead recipes for the types of meals on the menus of the upper classes of the period. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy lands, including basil and coriander. These new spices and herbs caused a surge in cookery books, some of which are kept safe in private collections. During the succeeding few centuries, the upper classes tried to serve the most extravagent meals, and consequentially the best cooks and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, cookbooks were increasing in popularity mostly as a result of better eduction, more leisure time and a general increase in wealth. Like it or not, the introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bacon Onion Cheesecake recipe.
