10-12
servings1
hour30
minutes6 Hours
This indulgent 3-Cheese Cheesecake combines rich cream cheese, tangy goat cheese, and savory Parmesan, creating a creamy, flavorful base. Baked to perfection, it is topped with a sweet and savory onion jam made with caramelized onions, balsamic vinegar, and brown sugar. Perfect for a special occasion, this cheesecake is best served after setting for several hours, offering a balance of creamy texture and bold flavors.
Ingredients
- Cheesecake
35 g Parmesan, grated
500 g plain Cream Cheese, room temperature
250g goats cheese, room temperature
4 Eggs, room temperature
300 ml Cream
1 tsp Salt
Freshly cracked black pepper
80 g Gorgonzola
40 g Cornflour
- Onion Jam
1 tablespoon olive oil, or as needed
2 onions, coarsely chopped
1 cup water
¼ cup balsamic vinegar
¼ cup brown sugar
Directions
- Cheese Cake
- Heat the oven to 250°C. Line a 20cm cake tin with two sheets of crumpled baking paper, making sure there’s an overhang of 3cm all the way round.
- Put the cream cheese into a large bowl and beat until smooth. Add the eggs one at a time, beating in each one entirely.
- Add the cream, parmesan, salt and pepper, then mix to combine.
- Crumble in the gorgonzola and sieve in the cornflour. Fold in and mix well to combine.
- Pour the mixture into the lined cake tin and transfer to the oven. Bake for 15 to 20 mins until dark on top and still soft in the centre.
- Cover and leave overnight or at least for 5 hours.
Top with the onion jam before serving. - Onion Jam
- Heat olive oil in a saucepan over medium heat. Saute onions in oil until soft and caramelised, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
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