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Sweet Corn Cheesecake

Golden, buttery-sweet, and quietly addictive — a baked sweet corn cheesecake with a lightly caramelized top.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 400g sweet corn kernels, fresh or tinned (drained)
  • 100ml milk
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • A few sweet corn kernels, to decorate

How to make it

  1. Blend the sweet corn with the milk until smooth, then strain for a silky purée.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  3. Beat the cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the corn purée until smooth.
  4. Pour over the crust and bake 50 min at 160°C until just set with a lightly golden top. Cool, then chill 4 hours.
  5. Decorate with sweet corn kernels, slice and serve.
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