Brie & Cranberry Chocolate Hazelnut Cheesecake with Berries & Cream Topping

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Ingredients:

• Brie and Cranberry Base:
• 5 oz. Brie cheese, rind removed and diced
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup all-purpose flour
• 1/4 cup unsalted butter, melted


• Chocolate Hazelnut Filling:
• 3 containers (24 oz.) Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 3/4 cup semisweet chocolate chips, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 cup hazelnuts, toasted and chopped


• Berries & Cream Topping:
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar
• 1 cup mixed berries (such as strawberries, raspberries, and blueberries)

Instructions:

1. Brie and Cranberry Base:
2. Preheat oven to 350°F. Grease a 9-inch springform pan.
3. In a mixing bowl, combine diced Brie, chopped cranberries, flour, and melted butter. Mix until just combined.
4. Press mixture into bottom of prepared pan. Bake for 10-12 minutes or until lightly golden. Set aside to cool.


5. Chocolate Hazelnut Filling:
6. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese and granulated sugar together until creamy and smooth.
7. Beat in the eggs, one at a time, until fully incorporated.
8. Stir in the melted chocolate chips, vanilla extract, and chopped hazelnuts until fully combined.
9. Pour filling over the cooled Brie and Cranberry base. Smooth out the top with a spatula.
10. Bake for 45-50 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
11. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 2 hours or overnight.


12. Berries & Cream Topping:
13. In a mixing bowl, beat the heavy cream and confectioners' sugar together until soft peaks form.
14. Spread the whipped cream over the top of the chilled cheesecake.
15. Garnish with mixed berries and serve immediately.