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Camembert Cheesecake

Camembert Cheesecake

With the rich flavor of the camembert cheese, this first-rate cheesecake is perfect with a glass of wine.
The rich cheese and tartness of the sour cream come together wonderfully in every bite.

Ingredients: 15 cm round mold

(Filling)
★Camembert cheese
1 package (100 g)
★Cream cheese
150 g
★Butter (if available)
20 g
Sugar
50 g
Egg yolk
2
Heavy cream at room temperature (or soy milk)
100 ml
(Crust)
Graham Crackers
50 g
☆Grated Cheese (Parmesan)
30 g
☆Butter (at room temperature)
20 g
(Topping)
Sour Cream (or Mascarpone, or yogurt strained overnight)
150-180 g
Honey
1 tablespoon

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. *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!
8. 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.
9. 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.
10. (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.

Story Behind this Recipe

At a certain cheesecake shop, I heard that you should let the filling sit overnight before baking, so I took that tip for this recipe.