Vegetarian, Dessert

Camembert Cheesecake
with Grape Jam

There is no other dessert more comforting than a slice of baked creamy cheesecake for me. I can have a slice absolutely anytime, no questions asked.

Not long time ago I have created an amazing recipe after many trials and finally got a perfect consistency. Creamy, rich, dense and sets perfectly without any cracks whatsoever. It is definitely the only recipe I work with and it works every time.

This time I wanted to try something extraordinary and change the cheese to Camembert. As is, it is a great companion to wine so I gave it a try and made a very rich wine glazed grape jam. Not to forget the rosemary crust gives a kick with every bite. Oh man, this is just heaven on a plate. It was a shame before I got a rose I have finished the entire cake. I am warning you so you get your favorite rose before you start baking. It will be an interesting match you have ever tried.

Camembert Cheesecake with Grape Jam

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 6 hours
Total Time 1 hour 50 minutes
Servings 6 People
Author Kayra

Ingredients

For The Rosemary Crust;

  • 120 gr Graham Crackers
  • 35 gr Butter Melted
  • 15 gr Brown Sugar
  • 5 gr Rosemary Chopped

For The Cheesecake Batter;

  • 200 gr Camembert
  • 180 gr Cream Cheese
  • 100 gr Sugar
  • 150 ml Full Cream
  • 200 ml Plain Yogurt Strained
  • 3 whole Eggs

For Grape Jam;

  • 500 gr Red Grapes
  • 250 ml Red Wine
  • 100 gr Sugar

Instructions

For The Rosemary Crust;

  1. Chop rosemary finely.

  2. Melt butter gently.

  3. Put the crackers in a food processor and grind it until fine powder or manually in a plastic bag pound it with a heavy kitchen tool like a mortar or a meat tenderizer. 

  4. Mix all ingredients and put aside.

For The Cheesecake Batter;

  1. Remove creamy Camembert from its rind and bland it  until it gets softer. 

  2. Add cream cheese, sugar and  mix to combine.

  3. Add eggs and continue mixing until well mixed.

  4. Add yogurt and cream and mix until well mixed. Do not over mix. When we mix we add also air to the batter which we want to avoid when making a cheesecake.

To Bake;

  1. Preheat the oven to 180° C  (350 ° F) 

  2. Attach your cake tin and place the crust mixture on the bottom and make sure it completely cover the bottom on the tin.

  3. Cut a long strip of baking paper to cover the inside of the tin.

  4. Cover the outside of the tin with aluminum foil to avoid any leakage.

  5. Slowly and gently pour the batter.

  6. If you have Camembert cheese stick on the bottom of your mixing bowl gently remove them and spread all over the tin.

  7. Tap the tin couple of times to remove the air bobbles.

  8. Bake it at 180° C (350 ° F) or 30 minutes and then set your oven to 150 ° C (300 °F) for 30 to 45 minutes. You can check the cheesecake simply with a toothpick. If it comes out clean turn of the oven and keep the cheesecake inside until the oven is cold about and hour.

  9. Then put the cheese cake in the fridge and give it a good 6 hours time to rest before serving.

For The Grape Jam;

  1. Add all ingredients on a deep pot and ring it to boil.

  2. Then simmer until the grapes are soften and the glaze gets to a tick runny consistency.

  3. Cool it down and keep in the fridge until use.

For Serving;

  1. Transfer The Cake from tin to a serving plate being careful.

  2. Decorate with fresh grapes and serve with Grape jam.

 

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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