Burnt Basque Corn Cheesecake
Crustless with a burnt top giving it an amazing caramelized taste and a creamy, custard-like interior. It's my favorite way to eat cheesecake!
Equipment
- Corn Stripper, or knife
- spring form pan, 9 inch
- handheld electric mixer, or stand mixer with paddle attachment
- parchment paper
Ingredients
Burnt Basque Corn Cheesecake
- 6 ears sweet corn, It will become about 1 ¼ cup corn puree
- 1 ½ lb cream cheese, room temp
- ¼ cup sour cream
- 1 ½ cup cane sugar
- 7 eggs, + 1 yolk
- 3 tbsp flour
- ¾ cup heavy whipping cream
- pinch of kosher salt
- butter or cooking spray, for greasing your pan
Salted Honey Corn Caramel
- 2 ears sweet corn, it will become about ⅓ cup corn puree
- 3 tbsp honey, adjust to taste
- ⅓ cup heavy whipping cream
- Pinch of salt
- 1 tbsp butter
Instructions
Burnt Basque Corn Cheesecake
- Preheat your oven to 420℉. Letting the oven heat for 30-40 minutes beforehand is key to the most amazing Burnt Basque crust!
- Remove the corn from the ears and blend until smooth. Strain into a sauce pan and let it thicken until pudding consistency. Let it cool.
- Beat the cream cheese, sour cream, corn and sugar for 1-3 minutes until very smooth using a handheld electric mixer or stand mixer with paddle attachment.
- Beat in eggs one at a time, until really creamy and smooth.
- Sift in flour while beating it.
- Add salt and heavy cream. Mix with a spatula making sure to not over-mix.
- Butter your 9 inch spring form pan or do cooking spray.
- Crinkle the parchment paper and place one sheet on top of the other, place inside the pan making sure you have 2-3 inch overhang.
- Add the cheesecake batter to your spring form pan and bake (ideally convection oven) for 45-60 minutes. You want it golden brown on top and jiggly in the middle. Rustic looking cheesecake is the whole point.
- Let it cool fully before removing it from pan and chill in fridge for at least 4 hours but ideally overnight. Carefully remove using the parchment paper and top with your Salted Honey Corn Caramel and that is it. Enjoy!
Salted Honey Corn Caramel
- Remove the corn from the ears and blend until smooth. Strain into a sauce pan, add honey, and let it thicken until pudding consistency, whisking frequently.
- Once thickened, heavy whipping cream, salt and butter and give it a good mixture allowing it to heat for a few more minutes.
- Allow to cool and add to an airtight container. Cool in the fridge while the cheesecake sets.
Notes
Tips:
- Preheating your oven for 30-45 minutes beforehand works wonders. Check at the 40 minute mark, every oven is different.
- If you have time, let cool overnight in the fridge. This really helps it to set and have the consistency you want.
Nutrition
Calories: 596kcal, Carbohydrates: 55g, Protein: 12g, Fat: 39g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 219mg, Sodium: 287mg, Potassium: 365mg, Fiber: 2g, Sugar: 43g, Vitamin A: 1665IU, Vitamin C: 5mg, Calcium: 109mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.