Ingredients

1 1/2 cups finely ground wheat cracker crumbs
3 tablespoons melted unsalted butter
12 ounces bacon, chopped
1 pound cream cheese, at room temperature
15 ounces whole milk ricotta, well drained
1 cup sour cream
2 tablespoons finely chopped shallots
2 tablespoon finely chopped chives
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
4 large eggs

1/2 cup finely chopped oil-packed sun dried tomatoes, blotted with paper towels to remove
excess oil 8 cups chiffonade romaine lettuce
2 tablespoons olive oil
2 teaspoons sherry vinegar
Lemon Aioli, recipe follows
1/4 cup finely diced fresh plum tomatoes

Instructions

Preheat the oven to 300 degrees F.

In bowl of a food processor, combine the cracker crumbs and butter and process to combine.
Press onto the bottom and slightly up the sides of a 9-inch springform pan. Bake until
set, about 10 minutes. Remove from the oven and let cool.

In a large skillet, cook the bacon, over medium-high heat, stirring, until crisp and
brown, 5 to 6 minutes. Remove with a slotted spoon and drain well on paper towels.

In a large bowl, beat together the cream cheese, drained ricotta, sour cream, shallots,
chives, salt and pepper until smooth. Beat in the eggs 1 at a time, mixing well. Fold in
the cooked bacon and tomatoes. Pour into the prepared crust and bake until set, about 50
minutes.

Remove from the oven and cool for 1 to 2 hours.

In a large bowl, toss the lettuce with the olive oil, vinegar, and salt and pepper, to
taste. Divide among 12 plates.

Remove the outer rim of the mold. With a thin, sharp knife dipped in hot water, slice the
cheesecake. Place the slices in the center of the salads. Lightly drizzle the greens and
top of the cheesecake with the Aioli. Top each cheesecake with 1 teaspoon of the chopped
tomatoes and serve. Lemon Aioli:
2 cloves garlic
3/4 teaspoon salt

2 large egg yolks*
1 1/2 tablespoons freshly squeezed lemon juice
Pinch cayenne
3/4 cup olive oil
1/4 cup extra-virgin olive oil
2 tablespoons to 1/4 cup water

With the back of a knife, crush the garlic. Gradually work the salt into the
crushed garlic to make a paste. Place in a bowl. Whisk the eggs and lemon juice with the
garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a
time, until all the oil is incorporated and the mixture emulsifies. Add the water 1
tablespoon at a time to thin the sauce to drizzling consistency.

Keep refrigerated until ready to use. (Use within 24 hours.)

Yield: 1 1/4 cups