Caramelized Onion & Chevre Cheesecake

Caramelized Onion & Chevre Cheesecake

1 slice light rye bread
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion (1 large)
2 oz. vegetable oil
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme

salt and white pepper, to taste

• Remove crust from the rye bread and dry in a 200°F oven.
• Crumble into breadcrumbs.
  Toast walnuts in a 325°F oven for about 20 minutes.
• Once cool, chop nuts finely and toss with breadcrumbs.
• Butter a 9-inch springform pan and coat the inside with the crumb mixture.
  
• Peel and thinly slice onions.
• Heat oil in a sauté pan.
• Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color.
• Allow onions to cool.
  
• In a mixing bowl, combine the cream cheese and chevre cheese together until smooth.
• Do not overwhip the cheese or the cake will crack.
• Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated.
  
• Mince the garlic and thyme and stir into the cheese mixture.
• Season with salt and pepper.
• Pour cheesecake mixture into the prepared pan and arrange the onions on top.
• Bake approximately 75 minutes in a 310°F oven.
• When cooled slightly, remove the sides of the pan and cut the cake into portions.
• Serve warm with crackers, chips, or fresh vegetables.