Cornbread Cheesecake

Ingredients

• 0.75 cup cornmeal (Fine or medium grind)
• 0.25 cup all-purpose flour
• 0.25 cup granulated sugar (For the cornbread crust)
• 1 tsp baking powder
• 0.25 tsp salt (For the crust)
• 3 tbsp unsalted butter (Melted, for the crust)
• 1 egg (For the crust)
• 0.5 cup buttermilk (For the crust)
• 24 oz cream cheese (Softened; full-fat recommended)
• 1 cup granulated sugar (For the cheesecake filling)
• 1 cup sour cream
• 3 egg (Large, brought to room temperature)
• 2 tsp vanilla extract
• 1 tbsp lemon juice (Optional, to balance the sweetness)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   Reduce the oven temperature to 325°F (165°C). 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.

5. 5

   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.

6. 6

   Pour the cheesecake filling over the partially cooled cornbread crust and gently smooth the top.

7. 7

   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.

8. 8

   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 per serving

• dessert
• baked
• cheesecake
• cornbread
• American
• vegetarian