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
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, in fact as far as ancient Egypt, and possibly even further. Having said that, generally, these early cookbooks were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a very modern way of dining. He also tells us how the ancient chefs made use of a wide range of aromatic flavours, including many that are still in use today like thyme, mint and asafoetida. Moving our culinary historical trip onwards, there were two books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that we all know today, but instead descriptions of the types of food enjoyed by the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new foods and tastes led to an increase in recipe books, the majority of which are now in academic collections. Over the next few hundred years, the rich and powerful families of the West strove to lay on the most exotic meals, and consequentially chefs and their recipes were at a premium. However, it was during the nineteenth century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes to help cooks of their time. When we get to the 20th century, cookery books were starting to become popular mostly due to better eduction, leisure time and having more disposable income. |
We hope you enjoy this Bacon Onion Cheesecake recipe.
