Thursday, September 10, 2020

Savory Corn Cheesecake

 Every so often I participate with other bloggers in the Improv Cooking Challenge. Our hostess, Nicole  of Cookaholic Wife challenges us to use two separate ingredients in a recipe and then post about it.  

I've participated in the past and had fun with it.  This month we're tasked with making something with Cheese and Corn. 

My first thought was Cornbread with Cheese and Corn, but I wanted to do something a little more challenging. 

Especially with all the cream cheese I had in the fridge.  

So I thought, I wonder if I can do a Savory Cheesecake.  

Savory Corn Cheesecake

I googled and found one recipe.  It happened to be vegan and I'm bookmarking it to make for my daughter who is vegan, but I'm not. 

So...

I played, and came up with something that my mouth sang about.  This is so simple and you don't need to add a lot of seasonings to it, the cream corn comes through beautifully. 

Breakfast...

Savory Corn Cheesecake

 Lunch...
Savory Corn Cheesecake

You can see a few of my previous 'challenges' at the end of the post. 

Savory Corn Cheesecake

Yield: 2 servings as a light lunch or 8 appetizer sized servings
Author: Sid's Sea Palm Cooking -
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
This is a light custard like cheesecake that is perfect served with a small salad for lunch or as an appetizer.

Ingredients:

  • 4 oz. softened  Cream Cheese
  • 1 egg
  • 1/2 cup creamed corn
  • 2 tablespoons heavy cream
Crust
  • 3/4 cup cornbread, cooked and crumbled
  • 2 + teaspoons melted butter

Instructions:

Crust
  1. Fits a 4 inch Springform pan.
  2. Crumble the cornbread and mix with the melted butter. Press into the base of a 4 inch springform pan.  Bake at 350 degrees for about 10 minutes to set. 
Filling
  1. Mix the cream cheese, egg and heavy cream together until smooth.  Add the creamed corn and mix well.
  2. Pour into the prepared springform pan over the crust. 
  3. Bake in toaster oven for 45 minutes at 375 to 400 degrees until browned and set.
  4. Remove from oven.  Let sit for a few minute and then loosen the cheesecake along the sides and then release and remove the sides of the pan.
  5. Slice and serve with a sprinkle of Tagin seasoning on top if desired.
  6. Can also be served with a dollop of a Cilantro Pepper Sauce

Optional:  Add a sprinkle of Tajin seasoning on top to serve.  

Created using The Recipes Generator
September Improv Cooking Challenge
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

4 comments:

  1. What a unique and delicious way to serve up the last of the sweet corn.

    ReplyDelete
    Replies
    1. I really liked this, it was a perfect choice to make with the can of cream corn I had in the pantry. I think it would be totally awesome with fresh corn as well.

      Delete

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