Sweet Corn Blackberry Cheesecake Tart

Ingredients

Crust

• 1½ cups (150 g) graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

Corn filling

• 1 cup thawed frozen sweet corn
• ¼ cup heavy cream
• 12 oz (340 g) full-fat cream cheese, softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Blackberry ribbon

• 1 cup (140 g) blackberries
• 2 tbsp granulated sugar
• 1 tbsp water
• 1 tsp lemon juice

Equipment

9-inch tart pan at least 1½ inches deep with removable base, blender, saucepan, sheet, instant-read thermometer

Allergens and ingredient notes: Wheat, milk, egg; check graham crackers for soy.

Step by step

1. Heat oven to 350°F (175°C). Mix crust ingredients and press firmly over base and sides of tart pan. Set pan on sheet and bake 10 minutes; lower oven to 325°F (165°C).
2. Simmer blackberries with their sugar, water and lemon for 6–8 minutes, mashing until thick. Cool. Blend corn with cream until very smooth. Beat cream cheese and filling sugar smooth, then beat in corn purée, eggs, vanilla and cornstarch just until combined.
3. Pour filling into crust. Dot ¼ cup compote across filling and swirl shallowly with a knife; reserve the rest cold. Bake 35–45 minutes until edges are set and center trembles as one piece, not liquid; center should reach 160°F (71°C).
4. Cool on a rack 1 hour, then refrigerate at least 4 hours. Unmold carefully, cut into eight slices and serve with reserved compote divided among slices.

The Devotti twist: Sweet corn adds natural sweetness and pale gold color to a baked cheesecake rather than acting as a topping.

Make ahead and storage

Refrigerate promptly after initial cooling, covered, up to 4 days; keep compote cold separately.