Cornbread Cheesecake
Daron The Chef cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A reconstructed recipe for a creamy cheesecake baked over a sweet cornbread crust. The original source identifies the dish but does not provide usable ingredient quantities or preparation instructions.
- Time
- 3 hours 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 90 g
- 30 g
- 50 g
- 4 g
- 2 g
- 45 g
- 50 g
- 120 g
- 200 g
- 240 g
- 150 g
- 8 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.7 kg before cooking, which is about 215 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9-inch springform pan and line the bottom with parchment paper.
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl. Add the melted butter, egg, and buttermilk, and stir just until no dry streaks remain; do not overmix.
Spread the cornbread batter evenly in the prepared springform pan. Bake for about 15–18 minutes, until the surface is set and lightly golden. Remove the pan and let the crust cool slightly.
Reduce the oven temperature to 325°F (160 °C) (165°C (325 °F)). In a large bowl, beat the softened cream cheese and sugar on medium-low speed until smooth and creamy. Scrape down the bowl as needed.
Add the sour cream, eggs, vanilla, and lemon juice. Mix on low speed just until combined and smooth; avoid incorporating excess air, which can cause the cheesecake to crack.
Pour the cheesecake filling over the partially cooled cornbread crust and gently smooth the top.
Bake for 45–55 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken. Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes.
Remove the cheesecake from the oven and cool completely at room temperature. Cover and refrigerate for at least 2 hours, preferably overnight, before unmolding and slicing.
Notes
The supplied description says only “Cornbread Cheesecake—recipe in the comments,” but no comments were provided, and the transcript contains no recipe information. The ingredients, quantities, times, and method above are therefore a low-confidence reconstruction rather than an extraction of the creator’s recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 599
- Protein
- 12 g
- Carbs
- 50 g
- Fat
- 41 g
- Fiber
- 1 g
Where the calories come from
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