Brie Cheesecake with Maple Syrup and Cranberry Sauce

For the Pecan Base

Mix all ingredients to a smooth mass and press firmly onto the bottom of a 25 cm cake pan. Preheat the oven to 180°C and bake the base for approx. 10 minutes.

For the Brie Cheesecake Filling

Place small pieces of brie in a large pan, add cream and heat until the cheese merges with the cream. Drain through a fine sieve and allow to cool completely.

In a mixing bowl, mix cream cheese and sugar until soft. Add the brie mixture and flour. Mix with the mixer on level 1 until the mixture is creamy, scraping off the edges of the bowl over and over again. Now slowly stir in the eggs, scraping off the edges of the bowl again. Mix until the dough is smooth and without clumps.

Then pour the mixture into the cake pan. Bake in a preheated oven at 180°C (convection) in a bain-marie (water bath) for approx. 60 minutes, or until the center is slightly set. Then let it cool completely and only remove it from the mold the next day.

For the Maple-Cranberry Sauce

Soak the sun-dried cranberries in Calvados for 30 minutes.

Bring milk, cream, vanilla bean and half of the sugar to a boil. Remove vanilla bean and save for further use.
Mix the egg yolks and the rest of the sugar and slowly add some of the hot milk while stirring constantly. Pour this mixture to the rest of the milk and bring it to a boil again.

Continue to cook slowly, stirring constantly, until a thin skin forms or reaches 80°C. Then remove from the heat immediately, strain through a towel and cool directly in an ice-water bath. As soon as it is cold, put the mixture in a blender together with the cranberries. Blend on medium speed for a few seconds and serve with the brie cheesecake.

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