No-Bake Corn Cheesecake with Rompope

Name: No-Bake Corn Cheesecake with Rompope
Prep time: 415 min
Cook time: 15 min
Yield: 14
Cuisine: Internacional
Ingredients: 2 cups ear corn, for the sweet corn, shelled; 1 cup condensed milk, for the sweet corn; 1 teaspoon vanilla essence, for the sweet corn; 1 teaspoon cinnamon powder, for the sweet corn; 1 1/2 cups corn flakes, for the base; 1 cup white chocolate, for the base; 2 packages cream cheese, for the corn cheesecake; 1/2 cups whipping cream, for the corn cheesecake; 2 envelopes unflavored gelatin powder, for the corn cheesecake; 2 packages cream cheese, for the rompope cheesecake; 1/2 cups whipping cream, for the rompope cheesecake; 1 cup rompope, for the rompope cheesecake; 2 envelopes unflavored gelatin powder, for the rompope cheesecake; 1 cup rompope, for the topping; 2 envelopes unflavored gelatin powder, for the topping; 1 cup almonds, for decorating

Brenda Villagomez

Do you want to make a delicious no-bake dessert? Make this No-Bake Corn Cheesecake with Rompope, the best dessert for your next Christmas meal. Enjoy the traditional flavor of rompope combined with a corn cheesecake, the perfect mix.

For this No-Bake Cheesecake you will need easily obtainable ingredients like condensed milk, cream cheese, sugar, gelatin, corn, and rompope. You can also use your blender or your mixer. Do you like this recipe?

Reviewed by Editorial Team of Kiwilimón

Published: 13-12-2018

Preparation

6h 40 mins

15 mins

Low

Blend the corn with the condensed milk, vanilla extract, and ground cinnamon. In a small pot, pour the previous mixture and cook for 15 minutes over medium heat until thickened. Let cool and set aside. For the base, mix the corn flakes with the white chocolate and pour into a 20 cm diameter cake ring. Pack down with a spoon to form a crust and refrigerate until firm. For the corn cheesecake, beat the cream cheese with the whipping cream, add the sweet corn, the gelatin in a thread, and continue beating until well combined. Pour into the ring with the crust, smooth it out, and refrigerate until set. For the rompope cheesecake, beat the cheese with the whipping cream, add the rompope and the gelatin. Pour the rompope cheesecake over the corn cheesecake, smooth it out and return to refrigeration until fully set. For the topping, mix the melted gelatin with the rompope. Pour over the cheesecake, smooth it out, and refrigerate for 30 minutes. Unmold the cheesecake and decorate with toasted almonds, cut a slice and enjoy.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

303.3

kcal

15.17%

Carbohydrate, by difference

7.67%

Protein

6.8

13.6%

Total lipid (fat)

21.6

33.23%

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100

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Provided by

Tips

It is important that the whipping cream is cold so it doubles in volume. Cook the sweet corn very well so it doesn't remain raw, it's important that you don't add the hot mixture to the cheesecake, otherwise your preparation will deflate.

No-Bake Corn Cheesecake with Rompope

Ingredients

Preparation

Nutritional information

Presentation

Tips

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