- 4 ounces ritz crackers, crushed
- 1/4 teaspoon coarse salt
- 1/3 cup sugar
- 4 tablespoons unsalted butter, melted
- 1 pint of heavy cream
- 3/4 cups of freeze-dried corn, powdered
- 4 8-ounce packages of cream cheese at room temperature
- 4 ounces unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 5 large eggs
- 2 egg yolks
- Heat oven to 375 degrees.
- Mix the sugar, crackers and salt in a bowl and pour the butter over it. Mix thoroughly. Press into the bottom of a 9" springform pan.
- Bake the crust for 20 minutes and remove to the stovetop while making the custard.
- Add the cream cheese, powdered corn, butter, sugar, and cream to a mixing bowl and mix until thoroughly combined.
- Incorporate one of the five eggs into the mixture; repeat one at a time until all five are incorporated. Then add the two yolks.
- Pour the (very thick) liquid over the crust.
- Put the springform pan into the oven with a small bowl of hot water. Cook until the custard reaches an internal temperature of 150 degrees, about an hour and 15 minutes.
Note: The custard will rise substantially while baking and will fall substantially when it is removed. For best results, slide a thin knife around the edge of the springform about 30 minutes after the cheesecake is removed from the oven.