Brie Cheesecake with Raspberry Sauce

A deliciously different cheesecake. Always gets raves when I take it to dinner parties or dessert auctions.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 12  ounces cream cheese, softened
• 5  ounces  ripe  brie cheese, rind removed,room temp
• 5  ounces  ripe st. andre  triple cream brie, rind removed,room temp
• 3⁄4 cup sugar
• 5  eggs
• 1⁄2 cup sugar
• 1  box frozen sweetened raspberries
• 2  tablespoons Grand Marnier

Directions

1. Preheat oven to 350 F.
2. Lightly butter a 9 1/2 inch springform pan.
3. Cut a piece of wax paper or parchment to fit base of pan.
4. Butter it and line bottom of pan with this.
5. Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight.
6. Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar.
7. Process until mixture liquifies, scraping down sides of the bowl.
8. Add eggs and remaining sugar and continue to process until very smooth.
9. Pour into prepared pan.
10. Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan.
11. Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath.
12. Cool.
13. Cover with saran wrap and refrigerate overnight.
14. To serve, remove pan sides and invert onto serving platter.
15. Smooth top, if necessary.
16. Serve with raspberry sauce on the side.
17. Raspberry sauce: Thaw raspberries.
18. Puree in blender.
19. Press through fine strainer to remove seeds.
20. Mix in Grand Marnier.