Food My Muse

Burnt Basque Corn Cheesecake
9 Preheat your oven to 420℉. Letting the oven heat for 30-40 minutes beforehand is key to the most amazing Burnt Basque crust!
0 Remove the corn from the ears and blend until smooth. Strain into a sauce pan and let it thicken until pudding consistency. Let it cool.
1 Beat the cream cheese, sour cream, corn and sugar for 1-3 minutes until very smooth using a handheld electric mixer or stand mixer with paddle attachment.
2 Beat in eggs one at a time, until really creamy and smooth.
3 Sift in flour while beating it.
4 Add salt and heavy cream. Mix with a spatula making sure to not over-mix. 
5 Butter your 9 inch spring form pan or do cooking spray.
6 Crinkle the parchment paper and place one sheet on top of the other, place inside the pan making sure you have 2-3 inch overhang.
7 Add the cheesecake batter to your spring form pan and bake (ideally convection oven) for 45-60 minutes. You want it golden brown on top and jiggly in the middle. Rustic looking cheesecake is the whole point.
8 Let it cool fully before removing it from pan and chill in fridge for at least 4 hours but ideally overnight.  Carefully remove using the parchment paper and top with your Salted Honey Corn Caramel and that is it. Enjoy!
Salted Honey Corn Caramel
12 Remove the corn from the ears and blend until smooth. Strain into a sauce pan, add honey, and let it thicken until pudding consistency, whisking frequently.
13 Once thickened, heavy whipping cream, salt and butter and give it a good mixture allowing it to heat for a few more minutes. 
14 Allow to cool and add to an airtight container. Cool in the fridge while the cheesecake sets.