Extra Creamy Corn Burnt Basque Cheesecake

Ingredients

• 1.5 lb Cream cheese (Room temperature)
• 1.25 cup Sweet corn puree (About 6 ears of corn, kernels removed; puree until smooth, strain, and thicken to pudding consistency before cooling)
• 1.5 cup Cane sugar
• 0.25 cup Sour cream (Shamrock Farms)
• Kosher salt (Pinch)
• 0.75 cup Heavy whipping cream (Shamrock Farms)
• 7 Eggs (Add one at a time)
• 1 Egg yolk (In addition to the 7 whole eggs)
• 3 tbsp All-purpose flour (Sift into the batter)
• Butter or cooking spray (For greasing the 9-inch springform pan)
• 0.333 cup Sweet corn puree (For the salted honey corn caramel; about 2 ears of corn, kernels removed)
• 1 tbsp Butter (For the salted honey corn caramel)
• 3 tbsp Honey (Adjust to taste)
• Salt (Pinch, for the salted honey corn caramel)
• 0.333 cup Heavy whipping cream (For the salted honey corn caramel; Shamrock Farms)

Steps

1. 1

   Prepare the corn puree by blending the corn until smooth. Strain it into a saucepan and let it thicken until it reaches a pudding-like consistency. Set it aside to cool completely.

2. 2

   Preheat the oven to 420°F. The author recommends preheating for 30–45 minutes and notes that convection is ideal.

3. 3

   Grease a 9-inch springform pan with butter or cooking spray.

4. 4

   Crinkle two sheets of parchment paper, place one on top of the other, and fit them inside the pan. Leave a 2–3-inch overhang above the rim for maximum coverage.

5. 5

   Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese, sour cream, cooled corn puree, and cane sugar for 1–3 minutes, until very smooth.

6. 6

   Beat in the eggs one at a time, including the additional yolk, mixing until the batter is especially creamy and smooth before adding the next egg.

7. 7

   Sift in the flour while beating the batter so it incorporates smoothly.

8. 8

   Add the kosher salt and heavy whipping cream. Switch to a spatula and mix just until combined to avoid overmixing.

9. 9

   Pour the cheesecake batter into the parchment-lined springform pan.

10. 10

    Bake at 420°F, ideally using convection, for 45–60 minutes. Check at the 40-minute mark because ovens vary. The top should be deeply golden brown and the center should remain jiggly.

11. 11

    Let the cheesecake cool completely before removing it from the pan. Chill it in the refrigerator, ideally overnight.

12. 12

    Prepare and serve with the salted honey corn caramel made from the reserved corn puree, butter, honey, salt, and heavy whipping cream. The supplied directions list the caramel ingredients but do not provide its cooking method.

Notes

The source does not provide a method for cooking the salted honey corn caramel, only its ingredients. The cheesecake is intentionally rustic, with a caramelized top and jiggly center. Chill overnight for the best texture.

Nutrition per serving

• dessert
• cheesecake
• Spanish
• baked
• vegetarian
• make-ahead
• corn
• Basque cheesecake