by Kerstin
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my 19 recipes »
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Kerstin's Notes:
2 cups fresh corn kernels (my yield from 2 ears of corn) Ask a question about this ingredient
8 ounces cream cheese, at room temperature Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
1 large egg, at room temperature Ask a question about this ingredient
1/2 cup shredded sharp cheddar cheese Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 18-ounce precooked polenta roll, cut into 12 1/2-inch thick round slices (e.g. from Trader Joe's) Ask a question about this ingredient
Heat oven to 350˚F. Place half the corn kernels in a food processor and pulse until mixture is as smooth as possible.
Ask a question about this stepCombine the cream cheese and cornstarch in the bowl and beat on medium-high speed with a mixer for 3 minutes or until smooth. Beat in the egg, scraping down the sides of the bowl as needed. Mix in both types of corn (1 cup whole kernels and 1 cup pulsed in the food processor), cheddar cheese, and salt.
Ask a question about this stepDiscard the 2 end pieces of the polenta roll and trim the remaining 10 slices so that each will fit snugly in the bottom of a muffin tin. Place the 10 trimmed round slices in a greased muffin tin. Pour cheesecake mixture evenly on top of each and bake at 350˚F for 23 to 27 minutes or until edges are set and middle is slightly wobbly. Cool to room temperature, about one hour, and then refrigerate until well chilled, about one hour. To remove from the pan, use a knife to cut around the edges of one cheesecake and then flip the pan over and remove the cheesecake. Repeat for remaining 9 cheesecakes. Makes 5 servings of 2 cheesecakes each.
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Miranda is an editor at Food52.
Great recipe!