Sweet Corn Basque Cheesecake
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.
Equipment
- Small sauce pot
- Blender
- Strainer
- Large mixing bowl
- Whisk
- Rubber spatula
- 9 inch round cake tin (ideally spring form)
- Baking paper
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
Garnish -
- Grilled corn on the cob for the top
- Whipped cream
Instructions
- 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.
- Serve it with grilled corn and whipped cream or on its own.
Notes
- The beauty about this cake is that we are meant to undercook it and burn it. Hence don’t be tempted to bake it longer since it will set as it cools down.
- Straining the mixture is important for that smooth and silky texture - unless you are using a vitamix blender (but I would still pass it through a strainer to be cautious).
- The smaller the cake tin the taller the cheesecake but also the longer the cooking time so be mindful when baking.
- I like adding a tablespoon of browned butter and pinch of salt into my whipped cream for the top as it is very delicious