Corn Basque Burnt Cheesecake

• Step 1: In a small saucepan, combine the ANKLY WHIPPING CREAM, fine sea salt, 100 grams of the corn kernels, and the corn cob halves.
• Step 2: Warm over low heat until the mixture reaches approximately 80–85°C. Turn off the heat, cover with a lid, and let it steep for 15 minutes to fully infuse the cream with the pure flavor and aroma of the corn.
• Step 3: Remove and discard the corn cobs. Pour the remaining corn kernels and cream into a blender and blend until completely smooth. Strain the mixture through a fine-mesh sieve to obtain a silky, rich corn cream. Allow it to cool completely.

• Step 1: Preheat the oven to 230°C. Line a 16–18 cm round cake pan with 2 layers of parchment paper, ensuring the paper extends well above the rim of the pan.
• Step 2: Using a hand whisk or an electric mixer on the lowest speed, blend the LE GALL CREAM CHEESE and sugar together until the mixture is completely smooth, creamy, and lump-free. Avoid overmixing at high speeds.
• Step 3: Add the eggs and egg yolk one at a time, whisking gently in a single direction. Ensure each egg is fully incorporated before adding the next.
• Step 4: Sift the cornstarch into the mixture and whisk gently until fully dissolved and combined.
• Step 5: Slowly pour in the cooled corn-infused cream, lime juice, and vanilla extract. Whisk gently until a smooth, uniform liquid batter is formed.
• Step 6: Strain the entire batter through a sieve one final time to guarantee an absolutely silky texture, then pour it into the prepared cake pan.

Place 50 grams of sweet corn kernels into a dry skillet over medium-high heat. Char the corn until it is cooked through and dark brown, caramelized spots appear around the edges of the kernels. Quickly toss with 10 grams of caster sugar to create a light, glossy glaze. Turn off the heat and set aside.

• The Gooey-Center Baking Technique: Place the cake pan on the middle rack of the oven. Bake at a high temperature of 230°C for 20–22 minutes (depending on your oven). Watch for the top to turn a deep dark brown, with slight charring around the edges. When you gently jiggle the pan, the edges should be set, but the entire center should wobble fluidly like jelly (this indicates the center is perfectly gooey).
• Cold Chilling Technique: Remove the cake from the oven. The cake will gradually deflate and form a slight dip in the center as it cools. Let it cool completely at room temperature. Do not cut the cake at this stage, as the core is still very liquid. Wrap the pan tightly and refrigerate for at least 5–6 hours. The cold temperature will set the liquid center into a rich, fudgy, and ultra-creamy texture.
• Presentation: Gently lift the parchment paper to remove the cake from the pan. Scatter the glossy charred corn over the top for decoration. When sliced, the center will slightly ooze out, creating an incredibly appetizing look.