BRIE CHEESECAKE

3/4 pound brie, rind removed and at room temperature
3/4 pound cream cheese at room temperature
3/4 cup sugar
4 whole eggs
1 egg yolk
1/2 cup heavy cream
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

Combine brie, cream cheese and sugar. Cream well, using an electric mixer. Add eggs, one at a time and yolk; mix
until thoroughly blended. Add heavy cream, sourcream, lemon juice and zest. Process until smooth and satiny. Add vanilla, mixing well.

Pour cheesecake mixture into 9-inch springform pan that has been wrapped with foil on bottom and up sides. Pour boiling water in a large pan and place springform pan with cheesecake in center of large pan. Bake at 350 degrees for 45 to 50 minutes or until center is set. Turn off oven and crack open oven door. Let cake cool in open
oven. Refrigerate at least 4 hours. Cake is best after 24 hours. Top with warm fruit compote.
Makes 1(9-inch) cheesecake.