Brie, Cranberry, and Strawberry Cheesecake with Toasted Almonds Topping

this image was generated using AI technology

Ingredients

• 8 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 3/4 cup Brie cheese, rind removed and chopped
• 1/3 cup dried cranberries
• 1/3 cup graham cracker crumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 cup strawberries, chopped
• 2 tbsp cornstarch
• 1/4 cup water
• 1/4 cup slivered almonds, toasted

Instructions

1. Preheat oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.
2. In a food processor, pulse Brie cheese and cranberries together until finely chopped and set aside.
3. In a separate bowl, mix together graham cracker crumbs and melted butter until well combined.
4. Press graham cracker mixture into the bottom of the prepared pan using the back of a measuring cup to make it even.
5. Bake crust for 10 minutes or until slightly browned. Remove from oven and set aside.
6. In a large bowl, beat Norman's Kosher Cholov Yisroel Cream Cheese and sugar together until smooth.
7. Add eggs one at a time, beating after each addition.
8. Mix in vanilla extract and Brie mixture.
9. Pour mixture over the crust and smooth the top with a spatula.
10. Bake for 30-35 minutes or until the cheesecake is set and slightly golden brown.
11. Let the cheesecake cool to room temperature and then refrigerate for at least 2 hours.
12. In a small saucepan, cook strawberries, cornstarch, and water over medium heat until the mixture thickens. About 5-7 minutes.
13. Spoon the strawberry mixture over the top of the cooled cheesecake.
14. Sprinkle with toasted almonds on top.
15. Cut into slices and serve.