Sweet Corn Custard Cheesecake

I first tried sweet corn cheesecake last year at a small cafe in Bangkok, Thailand, and I’ve been craving it ever since. While corn isn’t typically used in desserts in the US, it’s a popular ingredient in many Asian sweets. This cheesecake features a graham cracker crust, baked vanilla cheesecake, a layer of sweet corn custard, and is topped with even more corn. It’s truly the perfect dessert for corn lovers.

INGREDIENTS

FOR SWEET CORN CUSTARD

• 560g fresh corn sliced from cob
• 140g egg yolk
• 230g granulated sugar
• 32g corn starch
• 3 tsp vanilla extract
• 200g whole milk
• 240g heavy cream
• 106g salted butter

FOR CRUST

• 380g graham cracker
• 137g salted butter
• 45g granulated sugar

FOR CHEESECAKE

• 450g cream cheese
• 156g granulated sugar
• 2 eggs
• 1 + 1/2 tsp vanilla extract
• 10g cornstarch
• 250g heavy cream

FOR ASSEMBLY

• 2 cooked corn on a cob
• Butane torch

PROCESS

FOR SWEET CORN CUSTARD

1. Start by boiling your sweet corn in hot water for 5-7 minutes. Remove it from the hot water and let it cool.
2. Slice the corn away from the cob, add it to the blender, and blend until smooth. Set aside.

1. In a medium saucepan, combine the blended corn mixture, milk, and heavy cream. Heat over medium heat until the mixture is warm but not boiling.
2. In a separate bowl, whisk together the sugar, eggs, vanilla extract, and cornstarch until well combined.
3. Gradually pour the warm corn and milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
4. Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture thickens, about 8-10 minutes. Be careful not to let it boil.
5. Remove from heat, add salted butter, and stir until it is completely melted and well mixed. Set a side.

FOR CRUST

1. Preheat your oven to 355°F (179°C).
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch square pan, creating an even layer. Use the bottom of a measuring cup or a glass to press the crust down.

FOR CHEESECAKE

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the granulated sugar and vanilla extract, beat until well combined.
3. Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
4. Add the heavy cream, and mix until smooth and well combined.
5. Pour the cheesecake filling over the crust in the square pan. Spread the filling evenly with a spatula.
6. Bake the cheesecake in the preheated oven for 35 minutes, or until the edges are set but the center still has a slight jiggle.
7. Remove the cheesecake from the oven. Let the cheesecake cool to room temperature, then refrigerate for at least 30 minutes.

FOR ASSEMBLY

1. Spread the corn custard over the baked cheesecake. Refrigerated for at least 4 hours or overnight.
2. Cut the cheesecake in to slice, topped with cooked sliced of corn, and torch them for a few seconds, this part is optional. Enjoy!