AAAAAH!! I am so excited to share this DFB exclusive!
We may have closed the books on the 2014 Epcot Food and Wine Festival, but we’re still reliving the memories of one of the best Festivals we remember from recent years! And, NO JOKE, I get emails, tweets, facebook messages, what-have-you EVERY SINGLE DAY from readers asking me for the recipe for the Sweet Corn Cheesecake, the dessert item featured at this year’s Mexico Marketplace Booth.
The sweet, rich, creamy dessert was the perfect marriage of the familiar and the unexpected for our readers, and everyone’s all about figuring out how to make it at home.
Well, the wait is over! Thanks to the super generous and ever accommodating Chef Gerardo Gonzalez (a.k.a. Chef Jerry), who oversees all of the restaurants in the Mexico Pavilion (and who I may have bugged a little incessantly about giving me this recipe…and the one for the amazing Crema de Elote at La Hacienda de San Angel…still waiting on that one, Chef Jerry…), for sharing it with us and allowing us to print it for you lot!
Sweet Corn Cheesecake