Savory Yogurt Cheesecake with Caramelized Onions

Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

Yield: 10 servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)

Ingredients

• Filling:
• 1  (32-ounce) carton plain low-fat yogurt
• 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
• 1  cup  part-skim ricotta cheese
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  large egg yolk
• 
  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
• 
  Onions:
• 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

Preparation

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.

Nutritional Information

Calories:

198 (30% from fat)

Fat:

6.5g (sat 3.7g,mono 1.9g,poly 0.4g)

Protein:

10.2g

Carbohydrate:

25.6g

Fiber:

2.5g

Cholesterol:

37mg

Iron:

1.1mg

Sodium:

454mg

Calcium:

240mg