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Prep time
30 minutes
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Cook time
8 hours
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Serves
8
Author Notes
With its distinctive burnt appearance and creamy interior, Basque Cheesecake, or Tarta de Queso as it’s known in Spain, gained significant international popularity in the 2010’s thanks to social media. Originating in La Viña, a bar-restaurant in San Sebastián, Basque Cheesecake can now be found on restaurant menus worldwide, with many twists and adaptations depending on the region. In my version, corn found its way into this international phenomenon. I love all corn-based desserts, and charring the corn along with the burnt edges of the cheesecake and the extra touch of burnt sugar at the end makes this a deeply smoky and complex dessert. —César Pérez
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Triple-Burnt Corn Basque Cheesecake
Ingredients
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2 cups
heavy cream
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2
corn on the cob, charred
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1
bay leaf
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1
strip lemon peel
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1 ½ pounds
cream cheese, room temperature
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1 teaspoon
vanilla paste
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1 teaspoon
Diamond Crystal kosher salt
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1 tablespoon
cornstarch
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1 ½ cups
granulated sugar, plus more for dusting and brûléeing
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4
large eggs, room temperature
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Flaky salt, for serving
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Parchment paper, for lining the pan
Directions
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Char and Infuse: Char 2 corn cobs over a gas flame or under a broiler until mostly blackened. Cut kernels from cobs and break cobs in half. In a medium saucepan, simmer heavy cream, corn cobs, kernels, bay leaf, and lemon peel over medium heat. Stir occasionally, gently crushing kernels to release flavor. Remove from heat, cover, and let infuse for 10 minutes.
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Blend and Strain: Discard cobs, bay leaf, and lemon peel. Transfer cream and kernels to a food processor and blend until smooth (it won't be completely smooth). Strain through a fine-mesh sieve lined with cheesecloth back into the saucepan. Press on solids to extract all cream. Reserve ¼ cup corn solids.
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Cream Cheese Base: In the same food processor (no need to clean), blend cubed cream cheese until smooth. Add eggs one at a time, scraping down sides as needed. Once smooth, add corn-infused cream, vanilla paste, salt, and sugar. Mix well, stopping and scraping as needed. Add reserved corn solids and cornstarch. Process for 3 minutes until very well combined.
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Prepare and Bake: Preheat oven to 500°F. Line an 8-inch springform pan with three overlapping sheets of crumpled parchment paper, smoothing edges. Pour mixture into the pan and tap a few times to release bubbles.Slightly fold back exposed parchment for maximum heat exposure. Place the pan on a baking sheet to catch spills.
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Bake and Monitor: Bake in the center of the oven. Immediately reduce heat to 425°F. After 20 minutes, begin checking temperature 1 inch from the edge and 1 inch deep with an instant-read thermometer. Target temperature is 180°F. Check every 3-5 minutes if not yet reached.
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Cool and Chill: Once at 180°F, remove from the oven and cool to room temperature (about 2 hours). Refrigerate for at least 8 hours, preferably overnight.
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Serve: Remove from pan, peel back parchment, and slice with a hot, sharp knife dipped in boiling water between cuts. To serve, place a slice on its side, cut side up. Dust with 1 teaspoon of sugar and brûlée with a kitchen torch until dark golden brown. Finish with a sprinkle of flaky salt.
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