|Camembert cheese/Blue-veined / feta / unflavored /unripened / ripened chevre cheese||1 Pound (At Room Temperature)|
|Cream cheese||8 Ounce (1 Large Package)|
|Whole wheat crust||1 (Press In)|
Leave rind on Camembert cheese, but trim off and discard any hard rind on ripened chevre.
Cut all cheeses into about 1-inch chunks.
In a large bowl, beat eggs with an electric mixer until well blended.
Add Camembert and cream cheese pieces, a few at a time, beating until smooth and well blended.
Spoon into baked crust.
Bake in a 350° oven until center barely jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool to room temperature on a rack, then serve.
Or, if made ahead, cover and refrigerate until next day; for best texture, bring to room temperature before serving (takes 2 to 3 hours).