Now I know sweetcorn isn’t a typical cheesecake ingredient but you really must try it! The joy of sweetcorn is its versatility between both sweet and savoury dishes. For this recipe, I pureed the sweetcorn – I still left the skins in as it was plenty smooth enough but if you want it super smooth, then you can sieve the pureed sweetcorn before adding to the cheesecake mix.
If you are wanting to be even more healthy – I have decorated some cheesecakes using fruit instead of fondant icing – They are just as much fun!
This recipe is part of the Tots100/Foodies100 #GreenGiantMinions Challenge – Follow the hashtag on Twitter to see all the other entries