The Corn Recipe
Strawberry Corn Cheesecake, Graham Cracker Chili Crumble
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Ingredients
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Cheesecake Filling
Graham Cracker Chili Crumble
Method
Cheesecake Preparation
- 1
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well combined. Add the vanilla extract and mix until incorporated.
- 2
Add Eggs and Strawberries
Add the eggs, one at a time, mixing well after each addition. Gently fold in the fresh strawberries and corn starch until just combined.
- 3
Pour into Cheesecake Pan
Preheat your oven to 325°F (160°C). Pour the cheesecake filling into a greased 9-inch springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- 4
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for an additional 30 minutes. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Graham Cracker Chili Crumble Preparation
- 5
Mix the Crumble Ingredients
In a medium bowl, combine the graham cracker crumbs, brown sugar, chili powder, and salt. Mix well until combined.
- 6
Add Butter
Melt the unsalted butter in a small saucepan or microwave. Pour the melted butter over the graham cracker mixture and stir until the crumbs are evenly coated.
- 7
Bake the Crumble
Spread the crumble mixture onto a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown, stirring halfway through.
