Two cheeses, doing different jobs: cream cheese builds the body, and a whole melted camembert is what stays liquid once the cake is chilled, so a cut slice runs instead of sitting. The flavour base is not vanilla but Thai iced tea, bloomed in cream warmed only to 60C — hot enough to colour and perfume it, not so hot that the dairy scalds.
French · Dessert
Thai Tea Basque Cheesecake With a Molten Camembert Centre
Cream is steeped with Thai tea powder at 60C, cream cheese and a whole melted camembert go in, and the batter bakes hot and fast at 220C so the centre stays liquid after chilling.
- Prep25 min
- Cook18 min
- Serves6
- LevelMedium
Ingredients
| 200 g | cream cheese , softened |
| 250 g | whipping cream |
| 10 g | Thai tea powder |
| 65 g | camembert , cut into small dice |
| 2 | eggs |
Method
- Pour the cream into a pot and warm it to about 60C, then take it off the heat.
- Whisk in the Thai tea powder until fully dissolved.
- When it has cooled to barely warm, add the cream cheese and stir until it melts completely into the tea cream.
- Dice the camembert and microwave it on high for about 20 seconds, until it collapses into a molten puddle.
- Scrape the melted camembert into the tea mixture and stir until smooth.
- Beat in the two whole eggs, then pass the whole batter through a sieve.
- Pour into a 6-inch mould lined with baking paper.
- Bake in a preheated oven at 220C for 18 minutes, until the top is deeply browned and the centre still trembles.
- Cool to room temperature, then chill at least 4 hours to set the outside while the centre stays molten. Cut cold and serve.
Notes
- The 4-hour chill is the texture switch: it sets the walls and leaves the camembert centre liquid.
- A deck oven at 220C for 18 minutes is the source's setting; in a fan oven, start checking at 14 minutes for the same deep top.
Ratios and technique checked against 天蝎座小菜姬 on Douguo (泰奶流心卡蒙贝尔奶酪巴斯克). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.