Rich and Browned Camembert Cheesecake

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. Recipe by Tsukonindesumasu

Unbalanced

% Daily Values based on a 2,000 calorie diet