Recipe Developer & Food52 Test Kitchen Content Creator
With its distinctive burnt appearance and creamy interior, Basque Cheesecake , or Tarta de Queso as it’s known in Spain, gained significant international popularity in the 2010’s thanks to social media. Originating in La Viña, a bar-restaurant in San Sebastián, Basque Cheesecake can now be found on restaurant menus worldwide, with many twists and adaptations depending on the region. In my version, corn found its way into this international phenomenon.
In the same food processor , blend cubed cream cheese until smooth. Add eggs one at a time, scraping down sides as needed. Once smooth, add corn-infused cream, vanilla paste, salt, and sugar. Mix well, stopping and scraping as needed. Add reserved corn solids and cornstarch. Process for 3 minutes until very well combined.Preheat oven to 500°F. Line an 8-inch springform pan with three overlapping sheets of crumpled parchment paper, smoothing edges.
Corn Cheesecake Cream Cheese Make Ahead Dinner Party
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