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Burnt Basque Corn Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/burnt-basque-corn-cheesecake-recipe/