Savory Yogurt Cheesecake With Smoky Caramelized Onions

Serve a slice of this cheesecake as a first - course appetizer or on an appetizer buffet with crackers or toasted baguette slices. I took it to our wine tasting group. It was delicious and also a big hit. But in reality, after 2 or 3 glasses of wine, I could have served library paste and those old soused folk would have thought it was a gourmet delight.

Ingredients for 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

Ingredients for 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

Ingredients for 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
A couple sprinkles of Liquid Smoke
A generous sprinkle of Mrs. Dash

Directions:
1. 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 out-side edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.

2. 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 yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.

3. Preheat oven to 350 degrees.

4. 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 350 degrees for 15 minutes or until lightly browned. Cool on a wire rack.

5. To prepare onions, while crust bakes and cools, melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add 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 and Liquid Smoke.

6. Spread yogurt mixture into prepared crust. Bake a t 350 degrees for 35 minutes or until almost set. Sprinkle generously with Mrs. Dash. Cool on a wire rack. (Cheese will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.