Red, White and Blue Brie Cheesecake

I hope everyone had a great Fourth of July! I made this Brie Cheesecake a couple years ago and its been my favorite ever since. I am late posting it for the festivities, but you can change up the berries however you’d like! this cheesecake freezes amazingly well too!!

Crust:

2 cups of graham cracker crumbs

7 Tablespoons of melted butter

Filling:

2 bricks of cream cheese

7 oz package of Brie, rind cut off

1/2 Cup of sugar

3 eggs

1 egg yolk

1 teaspoon of vanilla

1/2 cup heavy cream

Topping:

1 1/2 Cups of sour cream

1/4 Cup of sugar

Raspberries

Blueberries

Make sure your oven rack is placed in the middle of your oven.

Preheat oven to 350 (for crust)

Add butter to graham cracker crumbs mix well and press into a 9″ springform pan. Press onto bottom and up the sides as evenly as you can.

Bake the crust for 10 minutes. Remove from oven and let cool- once cooled, place crust into freezer.

Lower oven temp to 325

Prepare your filling while crust is freezing

Mix Brie, cream cheeses and sugar together with a mixer until smooth and combined. Add the eggs one at a time. Make sure each egg is well mixed before adding the next egg. Add the egg yolk and mix well into batter. Mix in the vanilla and slowly add the cream. Make sure the batter is smooth.

Get a pitcher of hot water ready.

Remove crust from freezer and place on top of 3 layers of heavy duty aluminum foil. The foil should be cut large enough to be able to wrap the side of the springform pan.

Open oven and pull out your oven rack half way. Place a sheet pan on the rack and then your cheesecake wrapped in foil. Pour your hot water into the sheet pan to create your Bain Marie and fill with water almost to the top and slowly push the rack back in. Bake cheese cake until the center, about a 2 inch diameter is still jiggly. 40-50 minutes. Check your water at about 30 minutes and add more if needed.

Remove cheesecake  from oven and  place pan  on a cooling rack.  Cool completely before removing foil.  Wrap the top of the pan with plastic wrap and allow to cool and set overnight in refrigerator.

Prepare your topping by combining the sour cream and sugar. Mix well and cover and place in fridge overnight.

Remove cheesecake from refrigerator and gently run a knife around the edges of the pan Release the springform pan from the cheesecake. Trim any excess crust. Spreadnyourbsour cream topping evenly on the top of the cheesecake and embellish with your fresh berries.  Place in refrigerator before serving. Slice  and enjoy!