Brie & Cranberry Cheesecake with Olive Oil & Lemon Filling and Fruit Compote Topping

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Brie & Cranberry Base

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/2 cup dried cranberries, roughly chopped
• 4 ounces Brie cheese, cut into small pieces

Olive Oil & Lemon Filling

• 16 ounces Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice

Fruit Compote Topping

• 1 1/2 cups mixed fresh berries (such as raspberries, blueberries, and blackberries)
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (180°C). Wrap the outside of a 9-inch (23cm) springform pan with aluminum foil.
2. To make the base, combine the graham cracker crumbs and melted butter in a bowl. Stir in the cranberries and Brie cheese until well combined. Press the mixture evenly into the bottom of the prepared pan.
3. To make the filling, beat the cream cheese and sugar in a large bowl or stand mixer until smooth and creamy. Add the eggs, one at a time, and continue to beat until well incorporated. Gradually mix in the olive oil, lemon zest, and lemon juice.
4. Pour the filling over the prepared base and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
5. Meanwhile, make the fruit compote topping. Combine the berries, sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until the berries are soft and the mixture has thickened slightly. Remove from the heat and set aside.
6. When the cheesecake is done, remove it from the oven and let it cool completely in the pan on a wire rack. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
7. When ready to serve, remove the cheesecake from the springform pan and transfer to a serving plate. Spoon the fruit compote topping over the top of the cheesecake. Serve chilled and enjoy!