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.
Story Behind this Recipe
I used to love this particular pastry shop's Camembert cheesecake and I really wanted to recreate it at home. After many trials, I perfected the recipe. Be careful when you handle the microwaved Camembert. It'll be runny, so watch out for burns.
When you add the eggs and cream, the temperature of the filling will drop and the cheese may harden. If you warm the eggs and cream beforehand, it'll be easier to handle. After adding the Camembert, you will have lumps in the filling. Pour the filling through a sieve at the end for a smooth filling. I put a tea strainer in a bigger miso strainer for a smoother result. It might take time, but you will have a very tasty cheesecake in the end.