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Caramelized Onion & Tomato Dijon Savoury Cheesecake

CaramelizedOnionTomatoSavouryCheesecake

A showstopping appetizer for any event. Serve slightly warm or at room temperature with vegetable slices or crackers.

Yields1 ServingPrep Time30 minsCook Time40 minsTotal Time2 hrs 10 minsDifficultyIntermediate
Ingredients
 1 ¼ cups stone ground cracker crumbs
 1 Tbsp yellow mustard seeds
 2 Tbsp unsalted butter, melted
 1 Tbsp canola oil
 ¾ cup yellow onion, diced
 ¼ cup sundried tomatoes, diced (drain & pat dry if packed in oil OR soak dried tomatoes in hot water for 10 minutes and pat dry)
 24 oz cream cheese, at room temperature
 2 large eggs
 2 Tbsp all-purpose flour
 2 Tbsp granulated sugar
 1 tsp yellow mustard seeds
 ½ tsp dried dill
 ¼ tsp dried oregano
 ¼ tsp freshly ground black pepper
 ½ cup Dijon mustard
 ¼ cup tomato, diced (optional)
 ¼ cup green onions, chopped (optional)
Instructions
1

Preheat oven to 325° F (160° C). Place rack in the centre of oven.

2

In a food processor fitted with a metal blade, process crumbs and mustard seeds for 10 seconds. Place into a bowl with butter. Mix together until it resembles wet sand. Press into the bottom of a cheesecake pan. Place into the preheated oven for 10 minutes. Cool on a rack.

3

In a skillet, heat canola oil over medium heat, add diced onions and saute, stirring until caramelized, about 10 minutes. Cool in pan. Drain onions of excess oil.

4

Add prepared sundried tomatoes to onions.

5

In a food processor fitted with metal blade, process cream cheese, eggs, flour, mustard seeds, dill, oregano and pepper for 2 minutes or until smooth. Scrape the side of the mixing bowl, process 1 minute and place into a medium bowl.

6

With a rubber spatula, blend Dijon mustard, caramelized onions and sundried tomatoes into the mixture.

7

Pour into prepared pan, smoothing in the sides. Bake for 40-45 minutes or until top is light brown and dry looking. Cool on wire rack for 60 minutes prior to unmolding.

8

Top with diced tomatoes and green onions if using. Serve with vegetables slices or crackers.

Substitutions
9

You can replace the onions with 1/4 cup shallots.
You can replace the sundried tomatoes with 1/4 cup freshly diced tomatoes.

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Ingredients

Ingredients
 1 ¼ cups stone ground cracker crumbs
 1 Tbsp yellow mustard seeds
 2 Tbsp unsalted butter, melted
 1 Tbsp canola oil
 ¾ cup yellow onion, diced
 ¼ cup sundried tomatoes, diced (drain & pat dry if packed in oil OR soak dried tomatoes in hot water for 10 minutes and pat dry)
 24 oz cream cheese, at room temperature
 2 large eggs
 2 Tbsp all-purpose flour
 2 Tbsp granulated sugar
 1 tsp yellow mustard seeds
 ½ tsp dried dill
 ¼ tsp dried oregano
 ¼ tsp freshly ground black pepper
 ½ cup Dijon mustard
 ¼ cup tomato, diced (optional)
 ¼ cup green onions, chopped (optional)

Directions

Instructions
1

Preheat oven to 325° F (160° C). Place rack in the centre of oven.

2

In a food processor fitted with a metal blade, process crumbs and mustard seeds for 10 seconds. Place into a bowl with butter. Mix together until it resembles wet sand. Press into the bottom of a cheesecake pan. Place into the preheated oven for 10 minutes. Cool on a rack.

3

In a skillet, heat canola oil over medium heat, add diced onions and saute, stirring until caramelized, about 10 minutes. Cool in pan. Drain onions of excess oil.

4

Add prepared sundried tomatoes to onions.

5

In a food processor fitted with metal blade, process cream cheese, eggs, flour, mustard seeds, dill, oregano and pepper for 2 minutes or until smooth. Scrape the side of the mixing bowl, process 1 minute and place into a medium bowl.

6

With a rubber spatula, blend Dijon mustard, caramelized onions and sundried tomatoes into the mixture.

7

Pour into prepared pan, smoothing in the sides. Bake for 40-45 minutes or until top is light brown and dry looking. Cool on wire rack for 60 minutes prior to unmolding.

8

Top with diced tomatoes and green onions if using. Serve with vegetables slices or crackers.

Substitutions
9

You can replace the onions with 1/4 cup shallots.
You can replace the sundried tomatoes with 1/4 cup freshly diced tomatoes.

Notes

Caramelized Onion & Tomato Dijon Savoury Cheesecake
IngredientsDirections

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