Based on a Goat Cheese Tart we had in Ireland. This cheesecake has a silky texture and a flavor that balances sweet and savory in a unique and yummy way!
Add dry ingredients to a bowl and mix to combine.
Incorporate melted butter into dry ingredients until moist.
Pour crust mixture into bottom of spring form pan that has been lined with parchment paper.
Press crust into bottom of pan evenly. NOTE: You can cover just the bottom of the pan, or you can bring the crust up the sides. It's a matter of preference. The pictures in this post show that Rebecca brought the crust up the sides of the pan.
Bake crust at 350F for 15 minutes.
Remove from oven and cool completely while making cheesecake filling.
Set the eggs, goat cheese, cream cheese, and sour cream out to get to room temp; at least an hour before you're ready to make this cheesecake.
In a large mixing bowl, combine sour cream, goat cheese, and cream cheese. Cut or break the cheeses into smaller chunks before adding them to make mixing easier. Mix these only until incorporated. Do not over mix!
NOTE: If you do this in a stand mixer, use the lowest setting and keep an eye on it.
Add monkfruit, vanilla extract, lemon juice, and salt. Mix until just combined.
While stirring, or with the mixer on low, begin adding eggs, one at a time until incorporated.
Pour filling into the springform pan once crust is cooled.
Bake in a 350f degree oven for 1 hour. Do NOT open the oven door at the end of the bake time. Turn the oven off and leave the cheesecake in there for another hour.
Heat the oil in a frying pan over a medium/ high heat.
Add the onions to the pan and cook, stirring, for ten minutes.
Add vinegar, salt and pepper, then cook for another five minutes, until the onions cook down and caramelize. Stir every minute or so to keep them from burning.
Deglaze pan with Irish Whiskey and add monkfruit. Remove from heat immediately and stir everything together to combine.
Wash blueberries and strawberries.
Hull strawberries (cut the tops off) and roughly chop.
Add berries to saucepan heated to medium.
Add balsamic vinegar.
Cook for 20 minutes stirring frequently.
Purée mixture (use a traditional blender, food processor or immersion blender), add dash of salt and cook down by half.
CAUTION: Be careful when blending hot liquids like this.
Add lemon juice and monkfruit. Stir to combine.
Remove from heat.
NOTE: Monkfruit takes heat well, but don't leave it on the heat or cook it for too long because it will crystallize faster than regular sugar.
Remove the springform pan from the cheesecake.
Top the cheesecake with the berry reduction, spreading it evenly over the cake. It's ok to let it run down the sides if you like.
Evenly spoon the onions on top of the cake, or serve them as a garnish for each slice of cheesecake. These add a savory element to the cake that some people may not want, so sometimes it's best to leave them off as an option to add later.