First off, a big thank you for my sister, hundrednorth who took these great pictures (and hopefully many more). Cheesecakes have got to be one of the most popular desserts in all pastry shops and where most cheesecakes use only cream cheese, I found a recipe that uses Camembert cheese in it as well.
Actually, the recipe calls for Brie cheese but I thought Camembert would be nice and it does have a very similar texture so the substitution shouldn't be a problem.
What the Camembert cheese does, other than give it a mild flavour, is give the cheesecake an extremely smooth and creamy texture. It's almost like a cross between the cheese itself and a custard. The smoothness may be, in part, due to the lack of flour or cornstarch in the recipe as well. There is no graininess at all. Just pure Camembert bliss. I topped this all off with some fanned out sliced Anjou pears and caramelized it. A few raspberries just for a pop of colour and some homemade raspberry and framboise couli.
Camembert Cheesecake:150g graham cracker crumbs
40g sugar
60g melted butter
-mix all and press onto bottom of springform pan
2 oz white chocolate, melted
3/4 lb cream cheese
6 oz camembert, rind removed
100g sugar
100g eggs
vanilla
- cream together both cheeses and sugar. Add eggs gradually, then the vanilla, then the melted chocolate. Pour onto crust and bake at 250 degrees fahrenheit till set. Cool down.
