Corn Basque Cheesecake
Pastry Chef Marlena Bella of Michael’s Genuine | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Corn Cream:
375 grams heavy cream
1 tablespoon vanilla extract
2 teaspoons kosher salt
3 ears corn, shucked, kernels removed, and cobs reserved
Basque Cheesecake Base:
700 grams cream cheese
150 grams granulated sugar
½ teaspoon kosher salt
4 whole eggs
3 egg yolks
25 grams all-purpose flour
1 ear corn, shucked and kernels removed
To Assemble and Serve:
2 cups graham cracker crumbs
¼ cup granulated sugar
¾ cup caramel
METHOD
For the Corn Cream:
In a pot, combine cream, vanilla, salt, corn kernels, and 50 grams water. Using a Vitamix Commercial immersion blender, blend mixture until smooth. Place pot over low heat and add corn cobs. Cook 30 minutes. Strain, discarding cobs, and let cool.
For the Basque Cheesecake Base:
In the bowl of a stand mixer fitted with a whisk attachment, add cream cheese, sugar, and salt. Mix on low speed until just combined. Add eggs and Corn-Infused Cream. Mix on low speed until just combined. Add flour and using a Vitamix Commercial immersion blender, blend until smooth. Fold in corn kernels and set aside.
To Assemble and Serve:
Heat oven to 370°F. In a mixing bowl, combine graham cracker, sugar, and caramel. Transfer to a parchment paper-lined spring foam pan. Bake 8 minutes. Let cool. Add Basque Cheesecake Base to pan. Bake additional 45 minutes. Let cool 1 hour at room temperature, then refrigerate overnight until set. Slice and serve.
