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Roasted Corn Cheesecake with Cranberry Blueberry Compote
PASTRY CHEF ONLINE18Ingredients
75Minutes
680Calories
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Ingredients
US|METRIC
10 SERVINGS
- 40 vanilla wafers
- 2 oz. unsalted butter (1/2 stick)
- 3 ears sweet corn (shucked and cleaned of silk)
- 1 Tbsp. neutral oil
- 1 3/4 cups heavy cream (14 oz)
- 1 lb. cream cheese (at room temperature)
- 7 oz. granulated sugar (depending on how sweet you like your cheesecake)
- 1 tsp. kosher salt (maybe a bit more, to taste)
- 3 large eggs (at room temperature)
- 1 1/2 cups corn (infused cream)
- 1 tsp. vanilla (Mexican vanilla is preferable but not mandatory)
- 1 1/2 cups frozen cranberries (or fresh)
- 1 1/2 cups frozen blueberries (or fresh)
- 1 pinch salt
- 3.5 oz. granulated sugar (1/2 cup)
- 3 oz. apple cider (roughly 1/3 cup)
- 1 lime
- 2 tsp. corn starch
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories680Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium540mg23% |
| Potassium250mg7% |
| Protein8g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber3g12% |
| Sugars46g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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