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Source: Fabulous Food Associations

Wisconsin Brie Cheesecake
Try this cheesecake. It's different and it is so tasty.
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Serves: 8
Prep Time: (chill 4 hrs.) 25 minutes
Cook Time: 65-75 minutes
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Crust:
1 3/4 cups graham cracker crumbs (about 13 crackers)
1/4 cup light brown sugar, packed
1/2 cup butter, melted
Filling:
2 8-oz. packages cream cheese, softened
10 oz. Wisconsin Brie or Les Frères® cheese, rind removed and softened
1 cup sugar
Seeds from 1 vanilla bean
3 eggs
3/4 cup heavy whipping cream




Crust: Preheat oven to 300°F. Wrap foil over the top and under the removable bottom of a 10-inch springform pan. Replace outside ring, unwrap under foil and bring up around outside sides of pan. In small bowl, mix graham cracker crumbs, brown sugar and butter; press evenly into bottom of pan. Set in larger baking pan; set aside.


Filling: In large mixing bowl of electric mixer, cream together cream cheese, Brie, sugar and vanilla bean seeds. Add eggs one at a time, mixing until batter is smooth. Add cream on low speed; mix well. Pour batter over crust. Place prepared pan in oven, and pour boiling water into outer baking pan, around cheesecake, to a depth of 1/2-inch. Bake 65 to 75 minutes or until cheesecake is golden on top.


Final Preparation: Remove cheesecake from water bath. Place on cooling rack; cool 1 hour. Cover loosely and refrigerate at least 4 hours or until thoroughly chilled. To serve, run knife around outside edge of cheesecake; remove outside ring.


Home Cook’s Note: You may substitute 2 teaspoons pure vanilla extract for the vanilla bean seeds.


 Chef Franklin Becker


 Sheridan Square


New York, NY






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