1/4 C + 1 tbsp (2.60 oz) (75 gr)granulated white sugar
1/2C + 2 tbsp (5 oz) (150 ml)whipping cream
1pinchsalt
4eggs, big
Instructions
For the cookie crust:
Preheat the oven to 375º F (180°C). Line a round springform pan of about 7 inches (18 cm) in diameter with parchment paper.
Crush the cookies in a blender or food processor until you get a fine powder and place in a medium bowl.
Add the butter and mix with your hands or a spoon until you obtain a sandy dough.
Place this dough in the pan and flatten with your hands to form a base. Bake at 375º F (180° C) for 7 minutes. Remove from the oven and set aside while you make the filling.
For the filling:
Raise the oven temperature to 410º F (210°C). In a large bowl, cream the cream cheese with the camembert cheese and sugar together with an electric mixer or hand whisk for 3 minutes until smooth.
Add the whipping cream with the salt and whisk for one more minute. Add the eggs one at a time, beating for 30 seconds after each addition.
Carefully pour this mixture over the base and bake in the middle part of the oven for 20 minutes at 410º F (210°C).
Raise the oven temperature to 428º F (220°C) and bake the cheesecake for ten more minutes.
Once this time has passed, remove the cake from the oven and allow it to cool down completely before you turn it out. It is best not to put it in the refrigerator but to eat it like this so that it has a softer and creamier texture.