A little while ago, I had this wheel of really ripe, really divine smelling Brie in my fridge that everyone refused to eat because it had gone ‘too high’. Can a Brie really go too high? Methinks not.
In the interest of salvaging this amazing cheese that a friend had brought from Paris, I decided to change it into a cheesecake my mom in law has made for us multiple times which we absolutely love. Unfortunately, they took the recipe of the internet!!! After much searching, I found a recipe that sounded similar enough for me to try out. It incorporated ginger biscuits in the base, and a little bit of sweet to go with the highly flavoured Brie. I opted to make 2 versions of the cake – cheesecake cups and a smaller regular cake. The resulting pastry (for I cannot call it a dessert) was extremely interesting, but not something I recommend serving to anyone who doesn’t have a great understanding and appreciation of cheese.
You will need
|Ingredients laid out|
8 ounces / 225 grams of good quality Brie or Stilton cheese (don’t buy the little tins, they’re extremely processed and won’t melt or taste good in this)
2 packets / 16 ounces / 550 grams cream cheese
½ cup sugar
1 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla essence (or cut a vanilla pod in half and scrape out the insides)
2 tablespoons melted butter
1 cup ginger biscuits (crushed) (Try using ginger biscuits with no sugar added to them, it contrasts really well with the flavor of the cheeses being used. Sugar adds another layer to the flavor profile that just gets confusing. )
Preheat your oven to 175 degrees C
Mix the crushed biscuits & melted butter together and press into the bottom of a 9 inch spring form pan.
Crumble the brie into a mixing bowl and add your cream cheese and sugar. Beat until well blended.
|I can almost taste the cheese again|
|Adding cream cheese|
Beat in the eggs (one at a time) until they’re smooth and creamy. Add the vanilla.
Stir in your flour, sour cream and lemon juice and beat until everything is well blended.
Pour the cheese mixture over the crust & bake in the over for 1 hour.
|Ready for the oven|
Turn off the heat and let the cake cool in the oven for an hour. (If you take it out too soon, it will fall)
Let the cheesecake cool on a wire rack for another hour & then cover it with cling wrap and refrigerate it for at least 2 more hours.
|Look how pretty they are|
When you’re ready to serve, loosen the cheesecake from the sides of the pan with a heated knife.
Serve the cheesecake cups with a smile and a teaspoon – they make a great snack with tea as well as a great pre dinner appetizer. I served the cheesecake with some sliced apples, a sprig of mint and a generous spray of balsamic vinegar.
|Cross section - cheesecake cup|