Cornmeal Cheesecake
10 servings
30 minutes
Cornmeal cheesecake is a delicate blend of cream cheese and sweet crumbly base, seasoned with a hint of corn. This dessert is a variation of the classic American cheesecake, but cornmeal adds a fine texture and a slightly nutty flavor. Its history roots in traditional American cooking recipes where corn was widely used in baking. Light, airy, with caramel notes and a velvety taste, it is perfect for cozy evenings, family celebrations or leisurely tea times. Baked at low temperatures makes it incredibly soft and rich. It’s important to let it cool at room temperature to maintain its creamy texture. Served without extra decorations as its flavor speaks for itself.
1
Preheat the oven to 100 degrees. Place a springform pan (20 by 5 cm) on a baking sheet.
2
Mix melted butter with crushed cookies. Press into the bottom of the mold to create a smooth, even layer that fits tightly against the edges of the mold.
- Butter: 60 g
- Cookie: 135 g
3
Place high-fat soft cheese in a bowl, add sugar, cream, and corn flour. Mix with a rubber-tipped spatula. Add eggs and beat until smooth.
- Cheese: 500 g
- Sugar: 200 g
- Cream 48%: 5 tablespoon
- Corn flour: 30 g
- Chicken egg: 4 pieces
4
Pour the mixture over the cookie base. Shake the mold to distribute the filling evenly. Smooth the surface with a spoon or finger to avoid bubbles or unevenness.
5
Bake the cheesecake on the middle rack of the oven for 1.5 hours until the pie sets. The center should remain slightly soft. Allow the cheesecake to cool at room temperature before serving. Do not refrigerate the cheesecake, or it will become rock hard.