Corn Basque Cheesecake

Steps

1. 1

   Prepare the corn paste: Extract the juice from 4 ears of corn using a juicer. If you do not have a juicer, blend the corn kernels and strain the liquid through a fine-mesh sieve.

2. 2

   Pour the corn juice into a pan over low-medium heat. Cook, stirring constantly, until the liquid reduces and thickens into a concentrated paste. Set aside to cool slightly.

3. 3

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)) and line a 6-inch or 8-inch springform pan with parchment paper, allowing the paper to extend above the sides of the pan.

4. 4

   In a large mixing bowl, whisk the room temperature cream cheese and 1/2 cup sugar together until smooth and creamy.

5. 5

   Add the 2 large eggs one at a time, whisking well after each addition until fully incorporated.

6. 6

   Whisk in the prepared corn paste and 3/4 cup room temperature whipping cream until the mixture is uniform.

7. 7

   Sift in 2 tablespoons of flour, 2 tablespoons of cornstarch, and 1/2 teaspoon of salt. Whisk gently until just combined and no large lumps remain.

8. 8

   Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any large air bubbles.

9. 9

   Bake for approximately 30-35 minutes until the top is deeply browned (nearly burnt) and the center still has a slight jiggle.

   Start 30-minute timer
10. 10

    Remove from the oven and let the cheesecake cool completely in the pan at room temperature before chilling in the refrigerator for at least 4 hours or overnight.

    Start 4-hour timer