Mini Sweet Onion Cheesecakes

[Lucy St. Jude]

Mini Sweet Onion Cheesecakes

Crust:
1 1/4 cups graham cracker crumbs
6 tbsp butter, melted
1/4 tsp cinnamon
drizzle of honey

Line a muffin tin with 12 cupcake liners.
In a large bowl, thoroughly combine all ingredients. 
Press into the bottom of the cupcake liners.
Cover and refrigerate until ready to use.

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Onion Filling:
1 large sweet onion, minced
1 tablespoons butter
2 cups heavy cream
1/2 teaspoon ground cinnamon
1/2 cup Arborio rice

Sauté the onions in butter.
Mix in remaining ingredients.
Cook over low heat until rice is cooked and onions have disintegrated.
Place in a food processor and purée until fine. 
Cool and set aside until ready to use.

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Coulis:
1 tablespoon butter
2 tablespoons sugar
1 large sweet onion, minced
2 tablespoons honey
1/4 cup fresh mint, julienned

Melt butter and cook the sugar till golden brown.
Add onions, toss to combine and cook until the onions are light brown.
Add honey just until the onions are coated and bound together. 
Remove mixture from heat and let cool.
Gently fold in the julienned mint until well incorporated.
Set aside until ready to use.

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Ricotta Filling:
1/2 pound ricotta cheese
5 tbsp sugar
2 eggs
8 oz cream cheese
1 cup onion filling

The night before, wrap ricotta in cheesecloth, set on a plate with another plate on top
Before baking, drain ricotta and squeeze out as much liquid as possible

Combine all ingredients and mix well

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Preheat the oven to 300°F.

Pour the ricotta filling into the cupcake liners.
Place the muffin tin into a larger, high-sided roasting pan.
Carefully pour water into the roasting pan around the muffin tin.
Bake for 30 minutes, until the middle of the cheesecake is nearly set when shaken and slightly puffy. 
Remove from the oven and let cool on a wire rack.
Refrigerate until ready to serve.
Top with coulis.