A Recipe for Camembert Cheesecake with Sweet and Tart Strawberry Confiture for a Smooth Texture and Rich Flavor.
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Rich cheesecake made with Camembert cheese!
I was craving for a cake with strawberries, and I stumbled upon a picture of Strawberry Camembert cheese cake. So, I decided to try making a cake that combines Camembert cheese and strawberries.
Usually, I make cheesecakes in a round or pound cake mold, but this time I tried making them in small muffin molds. Camembert cheese cake has a rich and intense flavor, so making them in small sizes resulted in a better balance, and it was easier to make since the baking time was also shorter.
Should camembert rind be added to camembert cheesecake?
カマンベールは塩気が強い食事系のチーズなので、お菓子に使うと今までにないユニークな味わいが出ます。
ただチーズの発酵した香りや味が強すぎてしまうと、甘さを期待する「ケーキ」としては中途半端で、悪い意味で期待を裏切ってしまう味になってしまうこともあります。
カマンベールチーズはフランスのチーズの中でもまろやかで食べやすい方ですが、それでも塩気があり白カビの部分のクセはあります。
そこでケーキに使う場合、クリームチーズをメインにしてカマンベールはあくまで味のアクセントに使うことにしました。
そしてカマンベールの白カビの皮の部分を入れるバージョンと入れないバージョン両方作って味を比べてみました。
- 皮を入れない カマンベールの量にもよると思うのですが、試したレシピではカマンベールの味をほのかにしか感じることができませんでした。普通のチーズケーキをちょっと濃厚にした感じで、カマンベールを入れたと言わなければ気づかないくらいでした。
- 皮ごと入れる 皮ごと入れてざくざく混ぜ合わせ、最後に残った皮を濾して作りました。こちらはカマンベールの味もしっかりするけれどしつこすぎず、バランスがよかったです。
今回は中にいちごを入れたのもあり、いちごの味でチーズケーキ部分のクセもある程度打ち消されれると思うので皮ごと入れるレシピにしました。
いちごを入れないで作る方や普段あまりチーズを食べないという方は、皮を入れないで作る方が食べやすいかもしれません。
Camenbert cheese has a strong salty taste, so using it in sweets can result in a unique flavor that hasn't been tasted before.
However, if the fermented smell and taste of the cheese are too strong, it can be disappointing as a "cake" that is expected to be sweet, and it may end up being a taste that falls short in a bad way.
Camembert cheese is one of the milder and easier-to-eat cheeses in France, but it still has a salty taste and the characteristic of white mold.
Therefore, when using it in cakes, I decided to use cream cheese as the main ingredient and use Camembert cheese only as an accent of taste.
I made two versions of the recipe: one with the white mold part of Camembert cheese included, and the other without it.
Without the rind: Depending on the amount of Camembert cheese used, the recipe I tried only gave a faint taste of Camembert cheese. It was like a slightly richer version of a regular cheesecake, and if I hadn't mentioned that I used Camembert cheese, it would have gone unnoticed.
With the rind: I mixed in the rind along with the cheese and then filtered out the remaining rind at the end. This recipe had a good balance and gave a strong taste of Camembert cheese without being too overpowering.
Since I also included strawberries in the cake this time, I chose to use the recipe that included the rind as the strawberry flavor could help to cancel out any unwanted taste of the cheese.
For those who don't want to include strawberries or are not big fans of cheese in general, the recipe without the rind may be more palatable.
Ingredients
Biscuits base
- Whole wheat biscuits - using McVitie's Digestive biscuits. Using whole wheat biscuits makes them easy to crush into a powder and retains their texture, so they are recommended.
- Unsalted butter (melted)
Camembert cheesecake
- Cream cheese (room temperature) - I used Philadelphia cream cheese.
- Camembert cheese - It is recommended to use Camembert cheese with a mild flavor and not too much aging for baking.
- Granulated sugar
- Honey - Adding honey enhances the sweetness and flavor, bringing out the taste of Camembert cheese.
- Egg
- Cornstarch
- Heavy cream
Strawberry confiture
- Strawberries - It's recommended to use larger strawberries if possible, as they shrink quite a bit when turned into confiture.
- Granulated sugar
- Lemon juice
Instructions
Biscuit base
Put the biscuits in a ziplock bag or other sealable bag, crush them finely with a rolling pin or other tool, and mix in the melted butter until well combined.
Press the mixture firmly into the pan using the back of a spoon or the bottom of a cup to ensure it is packed tightly. Refrigerate until ready to use.
Camembert cheesecake batter
Take cream cheese softened at room temperature and cut the Camembert cheese into appropriate sizes, then put them in a bowl. Use a whisk to crush them from the top, and then mix them in a circular motion. It's okay if the skin of the Camembert cheese is left, as it will be filtered out later.
Add granulated sugar and honey to the bowl and mix well.
Add eggs one at a time and mix well after each addition.
Sift in cornstarch and mix. Stir in the cream. Strain the dough.
Strawberry confiture
Wash the strawberries in a bowl of water and remove the stems. Place the strawberries, granulated sugar, and lemon juice in a small saucepan and heat over low heat. Slowly dissolve the sugar over low heat. Once all the sugar has dissolved and juice starts to come out from the strawberries, turn up the heat to high.
When heated, at first, large bubbles will start to form rapidly. If it looks like the bubbles are about to overflow, adjust the heat to medium and continue heating while adjusting the heat as needed.
The bubbles will gradually settle down and the mixture will thicken, becoming a darker shade of red and more transparent, indicating that it has become more concentrated (about 7-8 minutes).
Once it has cooled to room temperature, refrigerate until ready to use.
Assembly & Baking
Line the muffin tray with paper liners. Pour the Camembert cheese cake batter into the muffin cups.
Place a dollop of strawberry compote in the center (drop it in). Bake in a preheated water bath oven at 160°C (320°F) for about 15 minutes, then increase the temperature to 170°C (338°F) and bake for another 5 minutes. Once the surface is lightly browned, it's done.
Strage
Wrap the cheesecake with plastic wrap or store it in a container and keep it refrigerated. It can be stored for about 2-3 days.
Camembert cheesecake can also be frozen. In that case, wrap the cheesecake with plastic wrap and put it in a zipper bag or other container. It can be stored for about 2 weeks.
Equipment
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Whole Strawberry Camembert Cheesecake Recipe
- Total Time: 35 minutes
- Yield: 9 servings 1x
Description
A Recipe for Camembert Cheesecake with Sweet and Tart Strawberry Confiture for a Smooth Texture and Rich Flavor.
Ingredients
Cookie base
- 60g whole wheat cookies
- 30 g unsalted butter, melted
Camembert Cheese Cake
- 200g cream cheese (room temperature)
- 100g Camembert cheese
- 50g granulated sugar
- 1 tbsp (22g) honey
- 2 eggs
- 1 tablespoon (6g) cornstarch
- 200 ml whipping cream
Strawberry confiture
- 250g strawberry
- 125g granulated sugar
- 1 tablespoon (15ml) lemon juice
Instructions
Biscuits base
- Put the biscuits in a ziplock bag or other sealable bag, crush them finely with a rolling pin or other tool, and mix in the melted butter until well combined.
- Press the mixture firmly into the pan using the back of a spoon or the bottom of a cup to ensure it is packed tightly. Refrigerate until ready to use.
Camembert cheesecake batter
- Take cream cheese softened at room temperature and cut the Camembert cheese into appropriate sizes, then put them in a bowl. Use a whisk to crush them from the top, and then mix them in a circular motion. It's okay if the skin of the Camembert cheese is left, as it will be filtered out later.
- Add granulated sugar and honey to the bowl and mix well.
- Add eggs one at a time and mix well after each addition.
- Sift in cornstarch and mix. Stir in the cream. Strain the dough.
Strawberry confiture
- Wash the strawberries in a bowl of water and remove the stems. Place the strawberries, granulated sugar, and lemon juice in a small saucepan and heat over low heat.
- Slowly dissolve the sugar over low heat. Once all the sugar has dissolved and juice starts to come out from the strawberries, turn up the heat to high.
- When heated, at first, large bubbles will start to form rapidly. If it looks like the bubbles are about to overflow, adjust the heat to medium and continue heating while adjusting the heat as needed.
- The bubbles will gradually settle down and the mixture will thicken, becoming a darker shade of red and more transparent, indicating that it has become more concentrated (about 7-8 minutes).
- Once it has cooled to room temperature, refrigerate until ready to use.
Assembly & Baking
- Line the muffin tray with paper liners. Pour the Camembert cheese cake batter into the muffin cups.
- Place a dollop of strawberry compote in the center (drop it in). Bake in a preheated water bath oven at 160°C (320°F) for about 15 minutes, then increase the temperature to 170°C (338°F) and bake for another 5 minutes. Once the surface is lightly browned, it's done.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Cakes
- Cuisine: french
Nutrition
- Serving Size: 1
- Calories: 364
- Sugar: 27
- Sodium: 213
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 7
- Cholesterol: 104
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