Sweet & Savory Corn Cheesecake
Effortless Homemade Delight: Sweet Corn Cheesecake
Experience the delightful fusion of sweet corn and creamy cheesecake! This recipe makes it incredibly easy to recreate a crowd-pleasing dessert using store-bought cheesecakes as a base. Perfect for any occasion, brought to you by Sesangui Moden Recipe and Man-Gae Recipe.
Cake Assembly- 2 store-bought cheesecakes
- 3 Tbsp canned sweet corn
- 150g whipped heavy cream
Corn Cream- 200g milk
- 45g egg yolks (approx. 2 yolks)
- 30g sugar
- 100g canned sweet corn
- 200g cream cheese
- 200g milk
- 45g egg yolks (approx. 2 yolks)
- 30g sugar
- 100g canned sweet corn
- 200g cream cheese
Cooking Instructions
Step 1
[Making the Corn Cream] First, combine the canned sweet corn (100g) and milk (200g) in a blender and process until smooth. Pour this corn-milk mixture into a saucepan and gently heat it over low heat. Be careful not to let it boil; gentle warming is key.
Step 2
Strain the warmed corn-milk mixture through a fine-mesh sieve. This step is crucial for removing any chunky corn pieces, ensuring a velvety smooth cream.
Step 3
In a separate bowl, whisk together the egg yolks (45g) and sugar (30g) using a hand whisk. Mix until the sugar is dissolved and the yolks lighten slightly in color. You don’t need to over-whisk.
Step 4
Gradually pour the strained corn-milk mixture from step 1 into the egg yolk and sugar mixture from step 2, whisking gently all the while. Adding the liquid gradually helps prevent the egg yolks from cooking prematurely.
Step 5
Transfer the combined mixture back into the saucepan. Cook over very low heat, stirring constantly with a silicone spatula to prevent sticking, until the mixture reaches about 80°C (175°F). It’s important not to overheat, as this can scramble the yolks. Once it reaches the desired temperature, remove from heat and immediately place the saucepan in an ice bath to cool rapidly. This stops the cooking process and helps achieve a smooth texture.
Step 6
In another bowl, place the cream cheese (200g) and use a hand mixer to beat it until smooth and creamy. Once the cream cheese is well-softened, add the cooled corn cream from step 4 (80g) and the canned sweet corn (3 Tbsp). Mix thoroughly until all ingredients are evenly incorporated.
Step 7
Now, let’s assemble the cheesecakes! In clear dessert glasses or cups, place a layer of the store-bought cheesecakes (2 of them), cut into appropriate sizes. Spoon a generous layer of the prepared corn cream over the cheesecake base. Finish by topping with the whipped heavy cream (150g). For an extra touch of elegance and flavor, garnish with a few canned corn kernels or fresh herbs. Enjoy your homemade Corn Cheesecake!