Sweet Corn Cheesecake

sweet_corn_cheesecake.md

Sweet Corn Cheesecake

Crust

• 4 ounces ritz crackers, crushed
• 1/4 teaspoon coarse salt
• 1/3 cup sugar
• 4 tablespoons unsalted butter, melted

Custard

• 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

Instructions

0. Heat oven to 375 degrees.
1. 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.
2. Bake the crust for 20 minutes and remove to the stovetop while making the custard.
3. Add the cream cheese, powdered corn, butter, sugar, and cream to a mixing bowl and mix until thoroughly combined.
4. Incorporate one of the five eggs into the mixture; repeat one at a time until all five are incorporated. Then add the two yolks.
5. Pour the (very thick) liquid over the crust.
6. 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.

Update: I will probably drop the cooking temperature to 325 and cook for an extra 30-45 minutes in order to get a more uniform temperature.

Is that jam on top?

@ryanpitts It is a tart tomato jam, yes.