Street Corn Cheesecake Factory
Street Corn Cheesecake Factory is a classic dessert recipe that combines the sweetness of cheesecake and the savory flavors of street corn. The base of the cheesecake is made of cream cheese, sugar, and butter, while the street corn topping is made with sweet corn, mayonnaise, cotija cheese, and spices. This dish is a great way to switch up your usual dessert routine and can be enjoyed at any time of the year.
Equipment
- 9-inch springform pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 package 8 oz. cream cheese, softened
- 1/2 cup sugar
- 4 tablespoons butter melted
- 2 cups sweet corn
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese grated
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan.
- In a medium bowl, add cream cheese, sugar, and melted butter. Beat until smooth.
- Spread the cream cheese mixture evenly in the prepared pan.
- In a separate bowl, combine the sweet corn, mayonnaise, cotija cheese, garlic powder, chili powder, and smoked paprika. Mix until well combined.
- Spread the corn mixture evenly over the cream cheese layer.
- Bake for 40 minutes or until the top is golden brown.
- Allow to cool before serving.
Notes
Serving Suggestions
Street Corn Cheesecake Factory is best served chilled and can be topped with freshly chopped cilantro, fresh lime juice, and crumbled cotija cheese. This dish pairs well with a light salad or a refreshing glass of iced tea. For a more festive presentation, consider garnishing with edible flowers.Variation Ideas
This recipe can be adapted to suit any taste. Add diced jalapeños for a spicy kick, or top with a dollop of sour cream for a creamy finish. For added sweetness, top with a drizzle of honey or agave syrup.Substitutions
- Vegan: For a vegan-friendly version, substitute the cream cheese, butter, and mayonnaise with vegan alternatives.
- Gluten-Free: To make the recipe gluten-free, use gluten-free cream cheese, butter, and mayonnaise.
Storage
The Street Corn Cheesecake Factory can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F for 10 minutes.Tips
- Be sure to soften the cream cheese before mixing to ensure a smooth texture.
- For a heartier dish, add diced bell peppers or jalapeños.
- For more cheesy flavor, sprinkle with extra cotija cheese.
- For a crunchy topping, sprinkle with crushed tortilla chips.
Notes
- This recipe can be prepared in advance and refrigerated until ready to bake.
- The cheesecake can be served as a light meal or with a side salad.
- For a sweeter dessert, top with a dollop of whipped cream or a drizzle of agave syrup.
- Street Corn Cheesecake Factory is a great way to use up leftover sweet corn.
Frequently Asked Questions
- Q: Can I make this recipe ahead of time?
- A: Yes, the cheesecake can be prepared in advance and refrigerated until ready to bake.
- Q: Is this dish suitable for vegan diets?
- A: Yes, the recipe can be adapted to be vegan-friendly. Substitutes for the cream cheese, butter, and mayonnaise can be used to make it vegan-friendly.
- Q: How should the cheesecake be stored?
- A: The cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- Q: What are some serving suggestions?
- A: Street Corn Cheesecake Factory is best served chilled and can be topped with freshly chopped cilantro, fresh lime juice, and crumbled cotija cheese. This dish pairs well with a light salad or a refreshing glass of iced tea.