Savoury Spinach and Bacon Cheesecake – Small Carb / LCHF

Savoury cheesecake? I’d by no means heard of these kinds of a issue! But since bacon will make practically everything tasty, I imagined this recipe from was truly worth a attempt. Package deal measurements in Australia by no means match the US, so I have had to adapt a bit. The feta, ricotta and spinach appear in smaller deal measurements right here, and on top rated of that my springform pan is nearer to 9” relatively than 8”. So I realized it would not be as thick as the recipe author meant. But I even now figured it would be tasty, and I was suitable. It’s not the exact same texture as sweet cheesecakes built with cream cheese, but it absolutely sure is tasty. Provide it warm or cold. Yum!

6 large eggs
8 oz (226 g) Feta Cheese
4 bacon strips
1 tsp salt (divided* – optional)
sixteen oz (453 g) full milk ricotta cheese
12 oz (340g) frozen, chopped spinach, thawed
1 medium onion

Preheat oven to 375°F/180°C. Area ricotta cheese in a large bowl. Incorporate 5 of the eggs. Crumble the feta cheese into the bowl. Incorporate fifty percent of the salt. Combine with an electrical mixer right until smooth (there could even now be some feta lumps, but that’s Ok).

In a large skillet, fry the bacon right until brown and crispy. Clear away bacon to paper towel. Dice onion and area in skillet with body fat from the bacon. Cook onion right until light-weight brown and totally smooth. Cut the bacon into tiny items and add to the cooked onion.

Squeeze as substantially humidity out of the spinach as doable and add to the bacon and onion. Incorporate remaining raw egg and 6 Tbsp of the ricotta-feta mixture. Combine substances right until effectively merged.

Line the bottom and sides of an 8-inch springform pan with parchment or wax paper. Pour fifty percent of the ricotta-feta mixture into the springform pan. Carefully spoon the spinach-bacon mixture more than the ricotta-feta mixture. Pour the remaining ricotta-feta mixture into the pan.

Bake at 375 degrees Fahrenheit for about just one hour, right until golden brown but centre is even now a bit jiggly. Allow cool at least 1 hour right before serving or refrigerating. Can be served warm or cold.

Nutritional Stats per serve (serves 8):
364 Calories, 27.9g Fats, 990mg Sodium, 7.6g Carbs, 1.2g Fibre (6.4 g internet carb), twenty.9g Protein

* The original recipe did not say what to do with the other fifty percent teaspoon of salt — I only used 1/2 tsp. But honestly, feta cheese is salty ample, so you could omit the included salt fully. I will subsequent time.


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