Sweet Corn Cheesecake Sous Vide

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with Cornmeal Crumble, Corn Caramel and Blueberry Salsa
Courtesy of Season 1 MasterChef Winner Whitney Miller


Serves 4


For the cheesecake

  • 1/4 cup (60 ml) heavy cream
  • 1/2 cup (80 g) fresh sweet corn kernels
  • 1 large whole egg
  • 1/3 cup (63 g) granulated sugar
  • 1 (8 ounce/228 g) package cream cheese, softened
  • 1/4 cup (60ml) sour cream
  • 1/2 tablespoon (7.5 ml) all-purpose flour
  • 1/8 teaspoon (1.25 ml) orange zest

For the crumble

  • 1/4 cup (45 g) fine ground cornmeal
  • 2 tablespoons (30ml) granulated sugar
  • pinch sea salt
  • pinch powdered ginger
  • 1-1/2 tablespoons (21 g) cold unsalted butter, cubed
  • 2 tablespoons (15 g) pine nuts

For the corn caramel
Yields: about ¾ cup

  • 1/2 cup (120 ml) heavy cream
  • 1/3 cup (53 g) fresh sweet corn kernels
  • 1/2 cup (96 g) granulated sugar
  • 3 tablespoons (43 g) unsalted butter, cubed

For the blueberry salsa

  • 1 cup (148 g) fresh blueberries or frozen blueberries, thawed
  • 2 teaspoons (10 ml) orange juice
  • 1 teaspoon (5 ml) white balsamic vinegar
  • 2 basil leaves, julienned



For the cheesecake

  1. Fill and preheat SousVide Supreme to 170F.
  2. In a small saucepan, combine the cream and corn; cover and cook over medium heat, stirring occasionally, for 5 minutes. Reduce heat to low and cook for 15 minutes more.
  3. Strain through a mesh strainer over a small bowl.
  4. Using a hand held electric mixer, beat the egg in a separate mixing bowl until light and pale yellow.
  5. Incorporate the sugar into the beaten egg.
  6. Beat the cream cheese and sour cream into the egg mixture until smooth.
  7. Lastly, beat in the corn cream, flour, and orange zest until well combined.
  8. Transfer the cream cheese mixture into a small (quart/0.9 liter) zip-closure cooking pouch; use the Archimedes Principle to evacuate as much air as possible and zip the seal.
  9. Submerge the pouch in the water oven and cook for 2 hours. When cooking is complete, quick chill the pouch, submerged in an ice water bath for 15 minutes, and refrigerate, flat, for at least 1 hour.

For the crumble topping

  1. Preheat the traditional oven to 350F.
  2. In a small bowl, mix the cornmeal, sugar, salt, and ginger together.
  3. Using two forks or a pastry cutter, cut the butter into the cornmeal mixture until the mixture resembles wet sand.
  4. Stir in the pine nuts.
  5. Pour the crumble mixture onto a baking sheet and bake for 10-12 minutes, stirring the mixture halfway through the baking time. Remove and set aside.

For the caramel sauce

  1. In a small saucepan, combine the cream and corn. Cover and cook over medium heat for 5 minutes, stirring occasionally.
  2. Reduce heat to low and cook for 15 minutes.
  3. Remove from heat and strain through a mesh strainer over a medium bowl.
  4. In a heavy bottom 2 quart saucepan, sprinkle the sugar over the bottom of the pan and cook for about 6 minutes, stirring occasionally. Once sugar begins to melt, stir vigorously with a wooden spoon.
  5. When sugar has dissolved, turn the heat to low and immediately add the butter, stirring until melted.
  6. Remove from heat and stir in the corn milk until combined.

For the blueberry salsa

  1. In a small bowl, stir the blueberries, orange juice, balsamic, and basil leaves together.
  2. Cover and refrigerate until ready to use.

To finish and serve

  1. Remove the cheesecake pouch from the refrigerator and carefully cut away the top of the pouch.
  2. Using a sharp knife, dipped in warm water, slice the cheesecake into four long rectangles.
  3. Carefully transfer the individual pieces of cheesecake to dessert plates using an offset spatula (dipped in warm water and patted dry).
  4. Top each serving with the cornmeal crumble and a mound of the blueberry salsa.
  5. Drizzle a spoonful of corn caramel onto each plate beside the cheesecake. (Save the rest, tightly covered in the refrigerator, for use for a week or two.)
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