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1
Make the cake base.
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2
Put the crackers in a plastic bag and crush to a fine crumbs.
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3
Add butter and mix well with your hands.
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4
Press down this mixture on the bottom of the cake tin lined with baking paper (in the photo, I didn't use baking paper).
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5
Put the eggs and cream in a bain-marie to warm.
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6
Microwave the cream cheese in a for about a minute and beat with a balloon whisk.
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7
Add sugar and beat further.
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8
Remove the rind of the Camembert and microwave for 1 minute.
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9
Add the Camembert into Step 2 and beat well.
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10
Microwave the mixture for 30 seconds and stir well.
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11
Beat the eggs into the mixture and stir well.
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12
Add cornstarch and cream (in this order) and stir well.
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13
Microwave for 30 seconds.
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14
Add lemon juice and mix well.
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15
Pour the mixture through a fine sieve into the cake tin to remove the rind of the Camembert.
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16
If you find any lumps, push it through a tea strainer.
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17
By putting the mixture through a sieve, you'll have a smooth filling.
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18
Bake in the preheated oven to 200C for 30 minutes (cover with foil if the top browns too much).
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19
Reduce the heat to 150C and bake for another 30 minutes.
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20
This cake is baked in a high heat oven first, so be careful not to burn it (cover with foil if the surface browns too much).
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21
After the cake is baked, run a knife along the sides and leave to cool.
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22
After the cake is cooled, chill in the fridge.
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23
I use normal Camembert found at the supermarket.
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24
This is a slice.
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25
You can see the cake is firm.
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26
You don't need to use a springform cake tin.
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27
If you place baking paper in a crisscross on the bottom of the tin, you can remove the cake easily after baking.
