Landrace Corn Masaharina Basque Cheesecake

Landrace Corn Masaharina Basque Cheesecake
40-50 minutes (5 hours to cool)
8-10
Medium

Landrace Corn Masaharina Basque Cheesecake

This Basque-style cheesecake is made with landrace corn masa harina, and it’s one of those quietly impressive desserts that instantly starts a conversation. Landrace corn brings a clean, deeply corn-forward flavor and creates a naturally gluten-free base that works beautifully when handled with care. 

The result is rich, creamy, and satisfying on its own, but it also welcomes simple finishes, drizzled with cajeta or miel de agave, topped with macerated winter berries for a pop of red, or finished with a cranberry compote for the holidays. It’s an unexpected yet comforting dessert that feels both rooted and elegant, perfect for gathering around the table.

Preparation

Ingredientes

  • 6-8 oz cream cheese bars at room temperature
  • 4 large eggs at room temperature
  • 2½ cups Matriarca agave nectar
  • - 1½ cups heavy whipping cream at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of Matriarca Colima salt
  • ¾ cup Matriarca landrace corn flour
  • 2 cups fresh corn kernels from about 3 ears

Instrucciones

  1. Preheat oven to 425°F.
  2. Tear two large sheets of parchment paper, scrunch them tightly into balls, then unfold them to soften the paper.
  3. Line a 9 inch springform pan with both sheets, pressing them into the base and sides so the parchment rises well above the rim. The wrinkles and folds are intentional and help the cheesecake rise naturally while also preventing leaks and creating the rustic Basque shape.
  4. Grease parchment paper with oil or butter.
  5. In a high speed blender, combine all of the fresh corn kernels with the heavy whipping cream and blend until completely smooth, velvety, and pourable, blending longer than you think is necessary to eliminate any grainy texture.
  6. In a large bowl, beat the cream cheese until fully smooth and lump free, then add the agave nectar and mix until glossy and fully incorporated.
  7. Add the eggs one at a time, mixing gently after each addition to keep the batter fluid and custard- like rather than airy.
  8. Stir in the vanilla extract and salt, then pour in the blended corn and cream mixture and mix until uniform.
  9. Gently fold in the corn masaharina and cinnamon until smooth and evenly incorporated.
  10. Pour the batter into the prepared pan and bake for 40 to 50 minutes, until the top is deeply caramelized and nearly burnt while the center remains very jiggly when gently shaken.
  11. Remove the cheesecake from the oven and allow it to cool completely at room temperature (The cheesecake will collapse slightly as it cools, which is expected).
  12. Refrigerate for at least 5 hours, preferably overnight, before slicing to allow it to fully set.