
French Cheesecake
Camembert cheese is the secret ingredient in this dense, flavorful cheesecake.
A soft-ripened double-creme French cheese from the Normandy region, Camembert puts the "cheese" in "cheesecake."
Ingredients (11)
Crust
- ⅓ cup Sugar
- 6 T Butter
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
Filling
- 16 oz Light Cream Cheese
- 8 oz Camembert Cheese
- or 8 oz Brie Cheese
- ½ cup Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Fresh Raspberries (optional)
Directions
- Preheat oven to 350F.
- To prepare crust, beat sugar and butter with an electric mixer until smooth. Add vanilla. Mix in flour until crumbly. Press on bottom and 1 inch up the sides of a 9-inch springform pan. Prick all over with a fork. Bake 13 to 15 minutes or until set and golden. Let cool before filling.
- To prepare filling, beat cream cheese and sugar with an electric mixer in a large mixing bowl until light and smooth. Add eggs one at a time, mixing well on low speed after each addition. Remove rind from Camembert and break into 1/2-inch pieces. Add to cheese mixture. Stir in vanilla. Filling will be lumpy.
- Pour filling into crust. Place pan on a baking sheet; bake 25 minutes or until cake is almost set.
- Run a knife around rim of pan to loosen cheesecake. Let cool to room temperature on a wire rack, then refrigerate at least 3 hours or overnight.
- To serve, remove springform side. Slice and garnish with fresh raspberries, if desired.