Camembert Cheesecake. In large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary and pepper; beat in sour cream. Pack into the cake mold lined with baking paper, and chill in the refrigerator.
Today, however, a very small percentage of producers make cheese from raw milk with the same process as Marie Harel would have used. Cut the Camembert into wedges, and dredge them in flour mixed with salt and a couple of dashes of dried thyme. Dip the cheese into a well-beaten egg, then into bread crumbs. You can have Camembert Cheesecake using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Camembert Cheesecake
- It’s of (Filling).
- Prepare of ★Camembert cheese.
- You need of ★Cream cheese.
- You need of ★Butter (if available).
- You need of Sugar.
- You need of Egg yolk.
- Prepare of Heavy cream at room temperature (or soy milk).
- Prepare of (Crust).
- You need of Graham Crackers.
- You need of ☆Grated Cheese (Parmesan).
- It’s of ☆Butter (at room temperature).
- You need of (Topping).
- You need of Sour Cream (or Mascarpone, or yogurt strained overnight).
- It’s of Honey.
Brie, with added cream, is seen as a triple crème cheese, unlike Camembert. Sat beside walnuts, white wine or dressed in honey and plum chutney, Camembert will find a way to complement them all. Baked Camembert is typically served with a crusty baguette, cured meats and crunchy cornichons. If you're hosting a dinner party, toss a fresh green side salad with an acidic dressing that'll cut.
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..
Since camembert is a pretty delicate cheese it's important that if you are to freeze it, it should be done in a proper manner for the best results. It can take a bit of time, but it's a pretty straightforward process to properly freeze camembert cheese. Like its close sister, Brie cheese, it has a strong flavor thanks to its edible, bloomy rind that's treated with a specific type of mold. Camembert can be eaten alone but it also pairs well with fruits such as pear or apple, nuts like almonds and walnuts, chutneys like raspberry or fig. of Marie Harel, to the camembert cheese-making process, the museum shows how camembert cheese-making has (and has not) evolved. Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.