Brie & Berries Cheesecake

Brie & Cranberry Base

• 8oz Brie cheese
• 1/2 cup dried cranberries
• 1 cup graham cracker crumbs
• 1/2 cup unsalted butter, melted

Melt the Brie cheese in a saucepan over low heat, then mix in the dried cranberries. In a separate bowl, combine the graham cracker crumbs and melted butter. Press the crumb mixture into the bottom of a 9-inch springform pan. Pour the Brie and cranberry mixture on top and chill in the refrigerator while preparing the filling.

Wine & Berries Filling

• 3 containers of 8oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1/2 cup heavy cream
• 1/4 cup red wine
• 1 tsp vanilla extract
• 3 eggs
• 1 cup mixed berries (raspberries, blackberries, blueberries)

Preheat the oven to 350°F. Beat the cream cheese and sugar together until smooth. Gradually mix in the heavy cream, red wine, and vanilla extract. Beat in the eggs one at a time. Fold in the mixed berries. Pour the filling over the chilled crust. Bake for 45-50 minutes, or until the center is set but still jiggly. Let cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.

Whipped Cream Topping

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake before serving.