Brie Cheesecake

Recipe: Brie Cheesecake with Shortbread-Crumb Crust

Summary: Don’t be thrown by the presence of the brie in this voluptuously rich cheesecake. It’s a secret ingredient that pretty much stays hidden. Love trying different variations, a must try!

Ingredients

    • For the crust:
    • 1 and 1/4 cup finely ground shortbread cookie crumbs
    • 1/3 cup almond meal (finely ground blanched almonds)
    • 1/4 cup granulated sugar
    • 1/3 cup unsalted butter, melted
    • 1 scant pinch coarse kosher salt
    • 1 tiny pinch ground cinnamon
    • For the filling:
    • 16 oz (1 lb). cream cheese, softened to warm room temperature
    • 10 oz brie; rind completely cut off, and cheese softened to warm room temperature
    • 1 cup granulated sugar
    • Seeds scraped from 1 vanilla bean (I used a Madagascar bean.)
    • 3 large eggs, room temperature (not at all cool)
    • 3/4 cup heavy cream (not ice cold)
    • For the sauce:
    • 1 pint ripe strawberries; hulled, cleaned, and quartered
    • 1 pint ripe strawberries; hulled, cleaned, and halved
    • 3 to 6 Tbsp granulated sugar
    • 1/2 tsp fresh lemon juice

For instructions please visit: JanesSweets.blogspot.com

 

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 8