Burnt Basque Corn Cheesecake Recipe

Introduction

This Burnt Basque Corn Cheesecake offers a unique twist on the classic creamy dessert, infusing it with the natural sweetness of fresh corn. Finished with a luscious salted honey corn caramel, it’s a rustic, unforgettable treat that’s perfect for impressing family and friends.

Ingredients

• 6 ears sweet corn (about 1 ¼ cup corn puree)
• 1 ½ lb cream cheese (room temperature)
• ¼ cup sour cream
• 1 ½ cup cane sugar
• 7 eggs plus 1 yolk
• 3 tbsp flour
• ¾ cup heavy whipping cream
• Pinch of kosher salt
• Butter or cooking spray (for greasing the pan)
• 2 ears sweet corn (about ⅓ cup corn puree for caramel)
• 3 tbsp honey (adjust to taste)
• ⅓ cup heavy whipping cream (for caramel)
• Pinch of salt (for caramel)
• 1 tbsp butter (for caramel)

Instructions

1. Step 1: Preheat your oven to 420℉. Allow it to heat for at least 30-40 minutes to develop the perfect crust.
2. Step 2: Remove corn kernels from 6 ears and blend them until smooth. Strain the puree into a saucepan and cook, stirring, until it thickens to a pudding-like consistency. Let it cool.
3. Step 3: In a bowl, beat the cream cheese, sour cream, corn puree, and sugar together for 1-3 minutes with a mixer until very smooth.
4. Step 4: Add eggs one at a time, beating thoroughly after each addition until the mixture is creamy and smooth.
5. Step 5: Sift flour into the batter while mixing to avoid lumps.
6. Step 6: Stir in salt and heavy cream gently with a spatula; avoid over-mixing.
7. Step 7: Grease a 9-inch springform pan with butter or cooking spray.
8. Step 8: Crinkle parchment paper sheets and layer 2-3 sheets inside the pan, ensuring 2-3 inch overhang on the sides.
9. Step 9: Pour the cheesecake batter into the prepared pan. Bake in a convection oven for 45-60 minutes until the top is golden brown and the center is still jiggly. The rustic appearance is intentional.
10. Step 10: Allow the cheesecake to cool completely. Chill it in the refrigerator for at least 4 hours, preferably overnight. Remove the cheesecake carefully using the parchment paper.
11. Step 11: For the salted honey corn caramel, blend kernels from 2 corn ears until smooth. Strain into a saucepan, add honey, and cook until thickened, whisking frequently.
12. Step 12: Stir in heavy cream, salt, and butter into the caramel mixture and cook for a few more minutes while stirring.
13. Step 13: Let the caramel cool, then store it in an airtight container in the fridge while the cheesecake sets. Serve by spooning it over the cheesecake.

Tips & Variations

• Using a convection oven helps achieve the signature burnt crust of this cheesecake.
• Be sure to let the corn puree thicken well; it adds essential texture and flavor.
• You can adjust the honey amount in the caramel to suit your preferred sweetness level.
• To prevent sticking, use plenty of parchment paper with overhang when lining the pan.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep the caramel in an airtight container separate until ready to serve. Reheat caramel gently before drizzling if it has thickened too much. The cheesecake is best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Fresh corn provides the best flavor and texture, but if fresh is unavailable, thawed frozen corn can be used. Expect a slightly less vibrant corn taste.

Why is the cheesecake center still jiggly when it’s done?

The slight jiggle indicates the cheesecake is perfectly baked with a creamy texture. It will firm up as it cools and chills in the refrigerator.

Burnt Basque Corn Cheesecake Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

This Burnt Basque Corn Cheesecake is a unique twist on the classic Basque cheesecake, incorporating sweet corn puree into a rich, creamy, and slightly smoky burnt crust. The cheesecake features a luscious, jiggly center and is topped with a decadent Salted Honey Corn Caramel, enhancing the natural sweetness of corn with a touch of salt and honey. Perfectly baked with a rustic, golden-brown exterior, this dessert is a delightful fusion of creamy, sweet, and caramelized flavors that will impress at any occasion.

• Author: Elena
• Prep Time: 30 minutes (including preparation of corn purees and mixing batter)
• Cook Time: 45-60 minutes (baking cheesecake) plus 15 minutes (caramel thickening)
• Total Time: 5 hours (including chilling time of minimum 4 hours)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion / Contemporary

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 6 ears sweet corn (yielding about 1 ¼ cups corn puree)
• 1 ½ lb cream cheese (room temperature)
• ¼ cup sour cream
• 1 ½ cups cane sugar
• 7 whole eggs plus 1 egg yolk
• 3 tbsp all-purpose flour
• ¾ cup heavy whipping cream
• Pinch of kosher salt
• Butter or cooking spray (for greasing the pan)

Salted Honey Corn Caramel

• 2 ears sweet corn (yielding about ⅓ cup corn puree)
• 3 tbsp honey (adjust to taste)
• ⅓ cup heavy whipping cream
• Pinch of salt
• 1 tbsp butter

Instructions

1. Preheat Oven: Preheat your oven to 420℉ (215℃). Allow the oven to heat for 30-40 minutes prior to baking to ensure a perfect Burnt Basque crust.
2. Prepare Corn Puree for Cheesecake: Remove kernels from 6 ears of sweet corn and blend until smooth. Strain the puree into a saucepan and cook over medium heat, stirring occasionally, until thickened to a pudding-like consistency. Remove from heat and let cool completely.
3. Mix Cream Cheese and Corn: In a large mixing bowl, beat the room-temperature cream cheese, sour cream, cooled corn puree, and cane sugar for 1-3 minutes using a handheld electric mixer or stand mixer with paddle attachment until very smooth.
4. Add Eggs: Gradually beat in the eggs one at a time, ensuring each egg is fully incorporated to achieve a creamy and smooth batter.
5. Incorporate Flour: Sift the flour into the batter and continue mixing gently to combine; avoid over-mixing.
6. Add Salt and Cream: Add a pinch of kosher salt and ¾ cup heavy whipping cream, folding with a spatula carefully to preserve the batter’s texture without overmixing.
7. Prepare Baking Pan: Butter or spray a 9-inch springform pan. Crinkle parchment paper sheets, layering 2-3 sheets inside the pan, ensuring a 2-3 inch overhang for easy removal.
8. Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake in the preheated convection oven for 45-60 minutes until the top is golden brown and the center remains slightly jiggly. The rustic, uneven look is intentional and desired.
9. Cool and Chill: Allow the cheesecake to cool fully in the pan. Once cooled, refrigerate for at least 4 hours or preferably overnight to set properly.
10. Prepare Salted Honey Corn Caramel: Remove kernels from 2 ears of sweet corn and blend until smooth. Strain the corn puree into a saucepan, add honey, and cook over medium heat, whisking frequently, until thick and pudding-like.
11. Add Cream and Butter to Caramel: Stir in ⅓ cup heavy whipping cream, a pinch of salt, and 1 tablespoon butter. Continue heating for a few more minutes while mixing well, then remove from heat and let cool.
12. Serve: Carefully lift the cheesecake from the pan using the parchment overhang. Slice and top each serving with the chilled Salted Honey Corn Caramel. Enjoy!

Notes

• Ensure the oven is fully preheated to achieve the signature burnt and caramelized top characteristic of Basque cheesecake.
• Do not overmix the batter after adding the flour and cream to maintain a light texture.
• Using room temperature cream cheese helps to avoid lumps in the batter.
• The cheesecake is best served chilled after at least 4 hours but ideally overnight for optimal texture and flavor.
• Adjust honey quantity in the caramel according to your preferred sweetness level.

Keywords: Burnt Basque Cheesecake, Corn Cheesecake, Basque Burnt Cheesecake, Sweet Corn Dessert, Salted Honey Corn Caramel, Rustic Cheesecake