Sweet Corn Basque Cheesecake

Name: Sweet Corn Basque Cheesecake
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 corn on the cob (grilled, corn removed from the cob); 357 ml heavy cream; 1/2 tsp salt; 750 g cream cheese; 150 g castor sugar; 4 large eggs; 2 tsp vanilla extract; 2 drops almond extract; 2 tbsp browned butter; 3 tbsp all purpose flour; Grilled corn on the cob for the top; Whipped cream

Creamy, rich and smooth this burnet Basque cheesecake is packed with sweet corn in every bite. The flavor is such a winning combination and makes for the best summer dessert recipe.

If you think I am strange – you are probably right but definitely not because of this recipe. The addition of sweet corn in desserts is not a new concept and you can find a plethora of recipes all over the internet mainly from south east Asia inspired with ingredients like sweet corn, use, pulp sweet potato, etc. This cheesecake is a pride and joy of mine. Also, if you are new here you probably have not experienced my love for cheesecake – not any cheesecake but my Basque cheesecake. I’ve made so many versions of the recipe and I am constantly inspired to try out more flavors. So without any more fluff, let us get into the recipe.

What is Basque cheesecake? What is the difference between cheesecake and basque cheesecake? What is the difference between American and Basque cheesecake?

Both the cheesecakes are made with cream cheese but it is the method that varies. Regular cheesecake normally has a graham cracker biscuit base and the cheesecake is baked in a water bath, low and slow. A Basque cheesecake has no crust and is baked in a very high temperature oven to get that blistered look.

Why is Basque cheesecake so popular?

For the obvious reasons, few ingredients, simple method and very few equipment. Not to mention the recipe requires you to actively burn it. It is creamy, rich and very delicious.

What is Basque cheesecake made of?

The dessert is made with cream cheese, whipping cream, eggs, vanilla, sugar, a little flour or corn flour. It has no butter or oil in the cake. Most often than not it is served with fresh fruit, caramel or melted chocolate.

What is sweet corn Basque cheesecake?

Sweet corn is such a delicious vegetable, I’ve made a sweet corn ream with sweet corn on the cob that is grilled, with heavy cream and salt. I have added it into the cream cheese batter to create a sweet corn Basque cheesecake dessert.

What ingredients are needed to make this sweet corn basque cheesecake?

To make this cheesecake we need to make a corn cream which consists of sweet corn on the cob that is grilled until blistered on the outside. We cut the kernels off the cob and use the kernels, cob, heavy cream and salt to make this cream. For the cheesecake we need cream cheese, castor sugar, vanilla, almond extract, browned butter, the corn cream, flour and eggs. I have served the cake with more grilled corn and whipped cream.

What equipment do you need to make this sweet corn Basque cheesecake?

To grill the corn we need to grill it over the gas directly or you can grill it over the pan in dry heat. To make the corn cream we need a sauce pot with rubber spatula. I have blended the cream in a high speed blender but an immersion blender, vitamix or nutribullet will also work. The mixture is strained into a bowl. For the cheesecake we need a large mixing bowl and whisk. The cake is baked in a 9 inch baking tin lined with baking paper. If you are using a smaller tin the cake will take longer to bake and could get burned burned on the top hence be mindful. You could get away with baking this in an 8 inch tin as well.

How to make sweet corn Basque cheesecake?

For the corn cream –

In a sauce pot on medium heat add the grilled corn, cob, heavy cream and salt. Bring to a boil, allow it to simmer for 5 minutes. Take off the heat and let it cool down. After 5 minutes, transfer the corn and cream to a blender and blend until smooth. Pass through a strainer and set aside.

For the cheesecake –

Preheat the oven to 220℃, line your 9inch spring foam tin with 3 sheets of baking paper – we want the size of the paper to be larger than the tin. Scrunch the paper into the tin and it should be rustic so don’t over think it. In a large mixing bowl add the room temperature cream cheese and whisk with the sugar until smooth. Add the eggs, one at a time and mix until combined. Add the vanilla, almond extract, browned butter and whisk again. Add the cooled corn cream and whisk until smooth. Add the flour into the batter and gently whisk until combined. Pour into the lined tin, bake for 35-40 mins until the top is dark brown. The center should be wobbly when you shake the tin. Remove from the oven and allow it to cool for 4-6 hours in the fridge.

Serving this sweet corn Basque cheesecake?

Serve it with grilled corn and whipped cream or on its own. I love serving it with more grilled corn to give a hint on what I am serving also you could add sweet corn kernels that ave been grilled into the cheesecake batter as well for a pop of corn in every bite. I like making a simple whipped cream with a little icing sugar. Alternatively you could serve it with fresh blueberries or raspberries.

Storing this sweet corn Basque cheesecake?

The leftovers can be transferred to air tight containers and placed in the fridge for up to 4 days. I like to use baking paper to place each piece on it so transferring them would be easy and not that messy. You cannot freeze this cake as it will not defrost the same way and the texture will be off. the cake can release a little liquid and this is from the sweet corn, it is normal, just dab it with tissue.

Looking for more Basque cheesecake recipes?

Now that we have covered how to make this sweet corn Basque cheesecake recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.