Savory Yogurt Cheesecake with Caramelized Onions
CRUST:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray
FILLING:
1 (32-ounce) carton plain yogurt, drained over night into cheese
1/2 cup (4 ounces) cream cheese, softened (1/2 block)
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
TOPPING:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
- Place colander in a 2-quart glass measure or medium bowl.
- Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. (I use thin dish towels)
- Spoon yogurt into colander.
- Cover loosely with plastic wrap; refrigerate 12 hours.
- Preheat oven to 350º.
- Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
- Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
- Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
- To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
- Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
- Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
- With processor on, add ice water through food chute, processing just until moist (do not form a ball).
- Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
- Bake at 350º for 15 minutes or until lightly browned.
- Cool on a wire rack.
- To prepare onions, while crust bakes, melt 1 teaspoon butter in a large nonstick skillet over medium heat.
- Add the onion; cook 15 minutes, stirring occasionally.
- Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook 25 minutes or until browned and tender, stirring occasionally.
- Stir in thyme.
- Spread the yogurt mixture into prepared crust.
- Bake at 350º for 35 minutes or until almost set.
- Cool on a wire rack. (Cheesecake will continue to set as it cools.)
- Serve at room temperature.
- Cut cheesecake into wedges, and serve with onions.