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Savory Yogurt Cheesecake with Caramelized Onions Recipe

Savory Yogurt Cheesecake with Caramelized Onions Recipe

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Savory Yogurt Cheesecake with Caramelized Onions

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Ingredients

Count

Nutrition

152

Calories

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Ingredients:

Serving

1 (32-oz) carton plain low-fat yogurt
1/2 cup (4 oz) block- style fat-free cream cheese, softened
1 cup part-skim ricotta cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 large egg yolk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
dash of freshly ground black pepper
2 1/2 tbsp butter, chilled and cut into small pieces
1/4 cup ice water
cooking spray
1 tsp butter
8 cups sliced onion (about 1 1/2 lb)
1 tbsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried thyme

Directions:

To prepare filling, 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. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. 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.
Preheat oven to 350º.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	151.65 Kcal (635 kJ)
Calories from fat	55.03 Kcal
		% Daily Value*
Total Fat	6.11g	9%
Cholesterol	35.33mg	12%
Sodium	407.74mg	17%
Potassium	186.92mg	4%
Total Carbs	18.65g	6%
Sugars	4.26g	17%
Dietary Fiber	2.1g	8%
Protein	5.7g	11%
Vitamin C	4.9mg	8%
Iron	0.5mg	3%
Calcium	108mg	11%

Amount Per 100 g
Calories	120.03 Kcal (503 kJ)
Calories from fat	43.56 Kcal
		% Daily Value*
Total Fat	4.84g	9%
Cholesterol	27.97mg	12%
Sodium	322.73mg	17%
Potassium	147.95mg	4%
Total Carbs	14.76g	6%
Sugars	3.37g	17%
Dietary Fiber	1.66g	8%
Protein	4.51g	11%
Vitamin C	3.9mg	8%
Iron	0.4mg	3%
Calcium	85.5mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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