Americas Torta de Queso y Maiz
Luxuriate in the dense luxury of a classic, New York-style cheesecake which features a hint of Mexico. Creamy corn sweetened with sugar and tinged with lemon juice makes this cake exceptional.
4 (8-ounce) packages cream cheese, softened to room temperature
1/2 cup butter
1 (16-ounce) container sour cream (2 cups)
1 (15-ounce) can cream-style corn
1 1/2 cups granulated sugar
7 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon vanilla extract
5 large eggs
- Preheat oven to 325°F (160°C). Assemble a 9-inch springform pan and butter generously; set aside.
- Combine cream cheese and butter in a large mixing bowl; beat until creamy. Blend in sour cream, corn, sugar, cornstarch, vanilla and lemon juice. Add eggs, one at a time, beating well after each addition.
- Pour batter into prepared pan; bake for 1 hour; turn oven off leaving cheesecake inside for 1 hour; keep door closed. Remove from oven; remove springform and cool for 2 hours; refrigerate until served.
Makes 12 servings.