Burnt Basque Corn Cheesecake
Burnt Basque Corn Cheesecake Recipe with caramelized top, creamy texture, and blended sweet corn flavor.
Ingredients
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 cup corn kernels blended
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp lemon zest
- 1 tbsp honey
Instructions
- Preheat oven to 400°F and line a springform pan with parchment paper.
- Blend corn until smooth and set aside.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, blended corn, vanilla extract, and salt.
- Sift in flour and mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–50 minutes until top is deeply golden and center slightly jiggles.
- Remove from oven and let cool completely.
- Refrigerate for at least 4 hours before serving.
Notes
Use room temperature ingredients for smooth batter.
Do not overmix after adding flour.
Chill before serving for best texture.
Do not overmix after adding flour.
Chill before serving for best texture.