Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, rich and browned camembert cheesecake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Rich and Browned Camembert Cheesecake. After many trials, I perfected the recipe. Be careful when you handle the microwaved Camembert. It'll be runny, so watch out for.
Rich and Browned Camembert Cheesecake is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Rich and Browned Camembert Cheesecake is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have rich and browned camembert cheesecake using 9 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Rich and Browned Camembert Cheesecake:
- Make ready 200 grams Cream cheese
- Make ready 2 packs Camembert cheese (100 g)
- Prepare 200 ml Double cream
- Get 80 grams Sugar
- Get 2 Eggs
- Get 2 tbsp each Cornstarch
- Get 2 tbsp Lemon juice
- Get 40 grams ■ Crackers (plain)
- Make ready 20 grams ■ Unsalted butter
Beat in egg, rosemary and pepper; beat in sour cream. Run hot knife around edge of each cheesecake. Sweet pastry should be a golden brown colour, and the top will look like baked cheese. Notes: You can use a variety of types of soft cheeses (blue cheese, goat cheese, etc.).
Steps to make Rich and Browned Camembert Cheesecake:
- Make the cake base. Put the crackers in a plastic bag and crush to a fine crumbs. Add butter and mix well with your hands. Press down this mixture on the bottom of the cake tin lined with baking paper (in the photo, I didn't use baking paper). Put the eggs and cream in a bain-marie to warm.
- Microwave the cream cheese in a for about a minute and beat with a balloon whisk. Add sugar and beat further.
- Remove the rind of the Camembert and microwave for 1 minute. Add the Camembert into Step 2 and beat well.
- Microwave the mixture for 30 seconds and stir well.
- Beat the eggs into the mixture and stir well. Add cornstarch and cream (in this order) and stir well. Microwave for 30 seconds. Add lemon juice and mix well.
- Pour the mixture through a fine sieve into the cake tin to remove the rind of the Camembert. If you find any lumps, push it through a tea strainer. By putting the mixture through a sieve, you'll have a smooth filling.
- Bake in the preheated oven to 200°C for 30 minutes (cover with foil if the top browns too much). Reduce the heat to 150°C and bake for another 30 minutes.
- This cake is baked in a high heat oven first, so be careful not to burn it (cover with foil if the surface browns too much).
- After the cake is baked, run a knife along the sides and leave to cool. After the cake is cooled, chill in the fridge.
- I use normal Camembert found at the supermarket.
- This is a slice. You can see the cake is firm.
- You don't need to use a springform cake tin. If you place baking paper in a crisscross on the bottom of the tin, you can remove the cake easily after baking.
Sweet pastry should be a golden brown colour, and the top will look like baked cheese. Notes: You can use a variety of types of soft cheeses (blue cheese, goat cheese, etc.). Play around with the ratios depending on the type (and potency) of. Wrap the bottom and sides of the pan with heavy duty tinfoil. A slice of it looks like a wedge of triple-crème Camembert, with a rough exterior and a middle that puddles on the plate.
So that is going to wrap this up for this special food rich and browned camembert cheesecake recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
