The caramelized surface and the ultra-creamy texture make Basque Cheesecake my favorite kind of cheesecake. Today, we're giving this beloved classic a summery twist. Say hello to Corn Basque Cheese, a delightful variation that infuses the essence of fresh corn into every bite.
But here's the secret ingredient that takes this creation to the next level: a drizzle of soy sauce caramel. Trust me, it's a game-changer that perfectly balances the sweet and savory notes of this cheesecake.
You might also like No-Bake Sweet Corn Cheesecake or Peach Jam Cake.
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What is Basque Cheesecake?
Basque cheesecake, hailing from the Basque Country in Spain, is a unique twist on the classic cheesecake. It boasts a caramelized, burnt-looking top and a creamy, custard-like interior. What's special about this dessert? Well, it throws out the rulebook. No crust, just pure, unadulterated cheesecake goodness. And when it comes to ingredients, it keeps things wonderfully simple. But here's the best part – it's a breeze to make. That's why it's my all-time favorite.
Ingredients in Corn Basque Cheesecake
- Cream Cheese - It is Cheesecake after all. Be sure to use full-fat cream cheese. Using low-fat or reduced-fat cream cheese might affect the creaminess and texture of the final cheesecake
- Granulated Sugar - The sugar on the top of the Basque cheesecake caramelizes during baking. I know it seems like a lot of sugar, but sugar is what creates the signature burnt-looking, crispy crust that contrasts with the creamy interior.
- Egg and Yolk - Eggs provide structure to the cheesecake and help it set during baking. The proteins in eggs coagulate as they cook, which gives the cheesecake its firm, custard-like texture. Adding more yolk makes the cheesecake smoother and richer.
- Heavy Cream - Basque Cheesecake calls for a lot more heavy cream than normal cheesecake. Heavy cream adds a luxurious creaminess to the cheesecake filling. Its high fat content provides a velvety texture, which contributes to the overall richness of the dessert.
- Corn - Sweet corn provides a hint of summery sweetness and a touch of savory depth. Adding corn brings an interesting texture and flavor to the cheesecake. And it is truly delicious.
- Water - Because we are infusing the corn flavor into heavy cream first, adding some water allows the cream to absorb the natural sweetness and essence of the corn without making the mixture overly dense.
See recipe card for quantities.
How to infuse corn flavor into the cheesecake?
Remove the kernels from 1 ear of fresh corn. You can do this by carefully slicing the kernels off the cob using a sharp knife.
Add the fresh corn kernels and cob to the cream. You want to warm the cream without boiling it. Heat it just until it begins to steam. Let it simmer for 10 minutes.
Strain the infused cream through a fine-mesh strainer placed over a bowl.
Save the corn kernels and throw away the cob.
How to bake Corn Basque Cheesecake?
Preheat the oven to 470°F. Line a 8-inch pan with a piece of square parchment paper, pressing down to fit snugly in pan and set aside.
Soften the cream cheese in the microwave or over hot water bath (bain-marie).
Combine cream cheese, salt and sugar, scraping down sides of bowl as needed.
Generally fold in the flour with a spatula.
Add egg, egg yolk, and corn-infused heavy cream. Blend with a hand blender until fully incorporated and smooth.
Fold in leftover corn kernels.
Pour batter into prepared pan, and bake at 470°F for 30 minutes, until the surface is deeply browned, but the center jiggles still.
Let cheesecake cool in the pan at room temperature for 1 hour. Refrigerate uncovered for at least 4 hours before unmolding.
Serve chilled or allow the cheesecake to come to room temperature before serving.
Top with some Soy Sauce Caramel drizzle.
Recipe Tips
Do not overcook the cheesecake! Unlike most of the cake recipes, we don’t check if the cheesecake is cooked by the toothpick method (a toothpick or paring knife comes out clean). Bake until the cheesecake is deeply colored on top and still very jiggly in the center. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and shinier.
Cut with a heated knife! Dip the knife in the hot water after every cut. Dry with paper towel or clean towel before each cut.
Use a hand blender or food processor! Hand blender helps you emulsify the ingredients without over-incorporate the air. This is the hand blender I use at home. I really love that it has a non-scratch base to prevent scratching pots.
Recipe FAQ
Hand blender is very handy for baking and cooking, but it’s totally fine if you don’t have one. You can make the Basque Cheesecake with a stand mixer or a whisk. Soften the cream cheese and mix each ingredient properly. If you are mixing by hand, make sure the batter is well-incorporated before adding heavy cream.
If your cheesecake cracks, it is overcooked! Maybe your oven’s actual temperature is hotter than the one you read. Try lower the temperature or bake for less time.
Yes, why not! While the texture of cheesecake won’t be as smooth, blending the corn in also means more even corn flavor in every bite.
Looking for other recipes like this? Try these:
Recipe Card
Corn Basque Cheesecake
Equipment
Ingredients
- 675 g cream cheese
- 150 g granulated sugar
- 4 egg
- 1 egg yolk
- 0.5 teaspoon salt
- 20 g all purpose flour
Corn-infused Cream
- 360 g heavy cream
- 50 g water
- 1 ear corn
Instructions
- Infuse: Remove the kernels from 1 ear of fresh corn. Add the fresh corn kernels and cob to the cream. Heat it just until it begins to steam. Let it simmer for 10 minutes.
- Strain: Strain the infused cream through a fine-mesh strainer placed over a bowl. Save the corn kernels and throw away the cob.
- Prep: Preheat the oven to 470°F. Line a 8-inch pan with a piece of square parchment paper, pressing down to fit snugly in pan and set aside.
- Mix: Soften the cream cheese in the microwave or over hot water bath. Combine cream cheese, salt and sugar. Generally fold in the flour with a spatula.
- Blend: Add egg, egg yolk, and corn-infused heavy cream. Blend with a hand blender until fully incorporated and smooth.
- Add: Fold in leftover corn kernels.
- Bake: Pour batter into prepared pan, and bake at 470°F for 30 minutes, until the surface is deeply browned, but the center jiggles still.
- Chill: Let cheesecake cool in the pan at room temperature for 1 hour. Refrigerate uncovered for at least 4 hours before unmolding.
- Serve: Serve chilled or allow the cheesecake to come to room temperature before serving. Drizzle some Soy Sauce Caramel on top.
Anonymous says
Can i use more corn for stronger flavor? And add in corn bits or no