Savory Yogurt Cheesecake with Caramelized Onions

Savory Yogurt Cheesecake with Caramelized Onions
Photo by Randy Mayor

Ingredients

  • 1 cup part-skim ricotta cheese
  • ½ teaspoon salt
  • 1 large egg yolk
  • Crust:
  • ½ cup all-purpose flour
  • ½ cup yellow cornmeal
  • Filling:
  • + 16 more ingredients
    • 8 cups sliced onion (about 1 1/2 pounds)
    • 1 teaspoon dried thyme
    • ¼ cup ice water
    • Cooking spray
    • 1 (32-ounce) carton plain low-fat yogurt
    • ½ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon butter
    • 2 ½ tablespoons butter, chilled and cut into small pieces
    • ½ cup (4 ounces) block-style fat-free cream cheese, softened
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • Dash of freshly ground black pepper
    • Onions:
    • 1 tablespoon sugar

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 bow...

View full recipe at My Recipes

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