Corn And Cheddar Polenta Cheesecakes – a delicious recipe with corn kernels, cream cheese, cornstarch, egg, cheddar cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350?F. Place half the corn kernels in a food processor and pulse until mixture is as smooth as possible.
2
Combine 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.
3
Discard 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.
404
kcal
Calories
28
g
Fat
29
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups fresh corn kernels (my yield from 2 ears of corn), 8 ounces cream cheese, at room temperature, 1 tablespoon cornstarch, 1 large egg, at room temperature, and more.
Yes, Corn And Cheddar Polenta Cheesecakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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