Savory Cheesecake with Caramelized Onions and Balsamic
For a fun twist on brunch, enjoy this savory cheesecake, filled with caramelized onions and goat cheese, and topped with a balsamic drizzle.
Course Appetizer, Breakfast, Brunch, Side Dish
Prep Time 15minutes
Cook Time 1hour20minutes
Chilling Time 8hours
Total Time 9hours35minutes
2cupsSliced Onions1/4-inch thick half rings
crust: mix bread crumbs/cheese/pepper, added melted butter, press into pan bake 350F for 10 min
filling: mix cheeses, add eggs one at a time, add sugar, add onions, pour into pan
Boil water and add to 13x9 pan on lower rack, cheesecake to upper rack, bake 350F for 40+ min
Chill to room temp then in fridge overnight, balsamic glaze in morning
Caramelize the Onions
Heat about a teaspoon of olive oil in a large saucepan, and then add the onion slices and a pinch of salt. Cook on medium-low for 5-7 minutes until the onions begin to get translucent and soft. Add 1/4 cup of water and cover, cooking for another 5 minutes.
Uncover, and continue cooking, checking the onions every ten minutes at first, and stirring them. They should start to yellow and shrink significantly. Once they start to stick to the pan and get brown, add a small amount of water and stir. Check every five minutes to prevent burning.
After about 45-60 minutes, the onions should be a dark golden brown and have a jammy texture. At this point, add the balsamic vinegar, and cook while stirring to scrape up any brown bits stuck to the pan. Turn off the heat and set aside.
Prepare the Cheesecake
Preheat the oven to 350F and begin to bring a kettle or medium pot of water to a boil.
In a small bowl, whisk together the breadcrumbs, parmesan cheese, and black pepper until combined. Add in the melted butter, and stir until coated. Press evenly into the bottom of a nonstick 9-inch spring form pan. Bake 10 minutes, until slightly golden and dried.
Meanwhile, add the cream cheese to the bowl of a stand mixer with the paddle attachment. Mix on medium-low until fluffy. Then add the eggs one at a time and mix until combined. Add in the sugar and mix thoroughly.
Add in the cooled caramelized onions and goat cheese, crumbling to break up large pieces. Mix on low for a few seconds, until the filling are mixed in and the goat cheese is incorporated.
Pour on top of the pre-cooked crust, and spread out evenly. Bake for 40-45 minutes, until the edges are starting to brown and pull away from the sides of the pan, and the middle is no longer liquid, although it may still have a slight jiggle.
Cool in the pan on a cooling rack for about 2 hours, until completely cooled to room temperature. Then cover with plastic wrap and transfer to the fridge to chill overnight, or for at least 8 hours.
Add the balsamic vinegar to a small saucepan and simmer on medium-high heat for about 20 minutes, until reduced to about 1/3. Set aside to cool, or refrigerate over night.
Just before serving remove the ring of the spring form pan, and drizzle the balsamic glaze over the top of the cheesecake. Cut into eight slices and serve immediately. Store in the fridge for 3-4 days, and serve cold.
Make ahead tip: You can make this cheesecake and chill in the fridge for 3-4 days. I suggest adding the balsamic drizzle just before serving for the best presentation. But it will taste great if you eat leftover slices that have already been drizzled.
To store the cheesecake, after removing it from the pan, you can either store slices individually in sealed containers, or place toothpicks in the top of the cake, and use those to help keep plastic wrap off the surface.
Gluten-free alternative: Use gluten-free breadcrumbs in the crust.
If you don't like the taste of goat cheese, leave it out completely, or replace with a different crumbly cheese like feta for a milder flavor.
Savory Cheesecake with Caramelized Onions and Balsamic Recipe from Slumber & Scones https://www.slumberandscones.com/savory-cheesecake-with-caramelized-onions/