Camembert Cheesecake. Paris Baguette camembert cheese cake by: Me. How Traditional French Camembert Is Made Camembert cheese is the secret ingredient in this dense, flavorful cheesecake.
It should be noted that the name Camembert is not controlled, and Camembert can be made elsewhere, for example, in the United Kingdom. Camembert cheese has a fussy reputation that it doesn't necessarily deserve. In some ways, it's Another great reason to make Camembert at home is that traditional raw-milk Camembert cannot be. You can have Camembert Cheesecake using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients of Camembert Cheesecake
- It’s of (Filling).
- You need 1 packages of ★Camembert cheese.
- Prepare 150 grams of ★Cream cheese.
- Prepare 20 grams of ★Butter (if available).
- It’s 50 grams of Sugar.
- It’s 2 of Egg yolk.
- Prepare 100 ml of Heavy cream at room temperature (or soy milk).
- You need of (Crust).
- Prepare 50 grams of Graham Crackers.
- It’s 30 grams of ☆Grated Cheese (Parmesan).
- It’s 20 grams of ☆Butter (at room temperature).
- It’s of (Topping).
- You need 180 grams of Sour Cream (or Mascarpone, or yogurt strained overnight).
- You need 1 tbsp of Honey.
Looking to advance your cheese making skills? Then this Camembert recipe is perfect for you. Camembert with its beautiful white robe and soft almost oozing texture is a world class cheese. Camembert cheese is a French speciality from the Normandie region.
Camembert Cheesecake step by step
- Put the crackers into a plastic bag and finely crush with a rolling pin. Add the ingredients marked with a ☆ and rub together well to crumble. Pack into the cake mold lined with baking paper, and chill in the refrigerator..
- Thinly slice the white rind off the Camembert. In a bowl, add the ★ ingredients and microwave for 30 seconds to 1 minute, until soft. Mix everything together..
- Add sugar and egg yolk, in order to Step 2 and mix. Lastly, add the warm heavy cream and mix together without whipping. If you can, pass the mixture through a sieve once..
- At this point, let the filling from Step 3 cool in the refrigerator overnight. to completely remove the air bubbles. This small touch will age the flavor of the cake..
- Remove Step 4 from the refrigerator and let sit at room temperature for a little while. With a rubber spatula, stir once and pour into the cake pan. Mix the topping ingredients together and set aside..
- Bake for 20 minutes in a preheated oven at 180℃. When the surface becomes slightly golden brown, pour on the topping and bake for another 3 minutes..
- *While preheating, make sure the heat completely and thoroughly cooks through the cake. This will make the texture melt in your mouth. During Step 6, if the center is still raw, it's okay!.
- When the time is up, turn off the heat and leave it as is inside the oven for 1 hour (until a toothpick comes out clean). It'll slowly cook through in residual heat..
- When the pan is completely cooled, wrap with plastic wrap and let sit in the refrigerator for at least one night. You can eat it after two days. Letting it sit removes the air and lets it mature..
- (P.S.) After baking, don't open the oven door so that the heat doesn't escape. It can stay in the refrigerator for up to 5 days..
French Camembert cheese is made in the Pays d'Auge in the departments of Calvados, Manche, Orne and Eure. Camembert is a delicious French cheese with a white, bloomy rind and a soft, buttery interior. If you've never had it before, enjoy a simple preparation of. Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. If you are not familiar with Camembert, it's a French round cheese that is very similar to Brie, but comes in a wood box.
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