Goats' Cheesecake With Red Onion Jam Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
• STEP 2.In a food processor, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan to form the crust.
• STEP 3.In a large mixing bowl, beat the goats' cheese until smooth. Add the sugar, vanilla extract, and lemon zest, and beat until well combined. Add the eggs one at a time, beating well after each addition.
• STEP 4.Pour the cheesecake filling over the crust in the pan. Smooth the top with a spatula.
• STEP 5.Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 6.While the cheesecake is cooling, prepare the red onion jam. Heat olive oil in a saucepan over medium heat. Add the sliced red onions and cook until softened, about 5 minutes.
• STEP 7.Add the balsamic vinegar, brown sugar, and salt to the saucepan. Stir to combine and bring to a simmer. Reduce the heat to low and cook for 30-40 minutes, stirring occasionally, until the onions are caramelized and the jam has thickened.
• STEP 8.Once the cheesecake and red onion jam are both cooled, spread a layer of the jam over the top of the cheesecake. Serve chilled and enjoy!

Cooking Tips

• Make sure the goats' cheese is at room temperature before beating to ensure a smooth and creamy texture.
• For a more intense flavor, you can add some fresh herbs, such as thyme or rosemary, to the red onion jam while it is cooking.
• The cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the red onion jam before serving.

Storage and Serving

• Store the cheesecake in the refrigerator in an airtight container.
• Serve the cheesecake chilled, either as a dessert or as an appetizer with crackers or bread.
• Garnish with fresh herbs or a drizzle of balsamic glaze for an extra touch of flavor.