Sweet Corn Tamale Cakes the Cheesecake Factory

"I am so glad everyone loves these as much as I do! I have made a few changes to clarify how to prepare them to look like the cheesecake factory, but as everyone has found out, being pretty doesn't effect the taste! Thank you again everyone!! I know this seems like a really hard recipe but it really isnt, alot of the ingriedients are used more than once. I usually make it by hand without a blender, and I consider it a just cause, a blender would make it even more of a snap! This is a copycat of The Cheesecake factory appetizer which is heavenly! I put 4 servings, its enough calories to feed 8 but really only enough to share greedily with 2. LOL"
 
Download
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by calgal1117 photo by calgal1117
photo by roxy0316 photo by roxy0316
photo by pjpo98 photo by pjpo98
Ready In:
1hr
Ingredients:
34
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Prepare salsa verde by combining all prepared ingredients. Chill.
  • Prepare tomato salsa by combining all prepared ingredients. Chill.
  • Prepare southwestern sauce by combining all ingredients. Chill.
  • Preheat oven to 400°F.
  • Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well.
  • Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
  • Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom.
  • Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
  • Assembly: Place all three cakes on a warmed serving platter. Dollop each with one of the three sauces. Garnish with diced avocado, cilantro and a dollop of sour cream.

Questions & Replies

  1. Is there a way to make this gluten free?
     
  2. Anyone have luck using an alternative to butter (to make healthier)..oil a applesauce etc ?
     
  3. This doesn't look like it would make more than 3 cakes, but says it serves 4. Am I missing something? They sound delicious, but I would like to know before I try them. Should I double the recipe?
     
  4. Does this only make 3 patties or is it 12. 3 patties for 4 people
     
Advertisement

Reviews

  1. I worked at Cheesecake Factory a few years ago and this was my favorite item on the menu. I looked up the recipe one day (the cooks let me) and this is the EXACT recipe. I only prepare the corncakes and the red salsa (and top with avocado and sour cream), omitting the salsa verde and southwestern sauce--still excellent and much less work!! The way they cook it is on a skillet, NOT in the oven. Just cook on low-med heat like you would pancakes until very golden brown. YUM.
     
  2. These are delicious! I cut the butter in half. This made the batter thicker. I used a small Pampered Chef scoop and made balls instead of 3 inch patties. I baked them for 15 minutes. The recipe yielded about 20 cakes. This was nice because they were less fattening and the batter went further.
     
  3. I was very pleased to discover that these taste just as good as the ones at The Cheesecake Factory! I have made them several times now and everyone always loves them. However, I agree with a previous review, you have to eat these right away b/c they don't taste as good when they are cold. I only make the southwestern salsa and the green salsa. I have never made the red one but the other two are great! Make this recipe... you won't be disappointed.
     
  4. I made this about a year ago and decided to look it up and make it again for some food photography. The sweet cake and spices are great. The sauces are surprisingly mild, but then I cut the jalepeno to not use the tip or white parts inside. The last time I tried store bought salsa verde to save time, but this time I made the recipe and was much much improved. We have found that you must serve the cakes piping hot. If they start to cool down (which happens on a cool plate in cool sauces), the cake loses its punch. The hot/cool is about as important as the sweet/spicy, creamy crunchy. Instead of 4 cakes, I make 6 smaller cakes and there is still too much southwestern sauce and salsa verde. You could easily double the cake and tomato salsa portions to get 8. Make 50% more salsa verde for 12 cakes. I hadn't seen the review to do it on the stove, and it didn't brown up enough on parchment paper, so the pictures I posted w/ black specs is from a blowtorch to get color/crunch.
     
  5. Just made this in tiny muffin cups and turned out GREAT!!! Next time I'll probably use a 1/4 cup less sugar and decrease butter just as a matter of preference. Recipe as is tastes delicious! Ended up having to make EXTRA as my family ate the first batch before I could even make it to the party.
     
Advertisement

Tweaks

  1. I have never had these at Cheescake Factory, but think they would also be awesome topped with pulled pork or chorizo and manchego cheese and that would solve the problem with keeping them hot and putting cold sauces on them.
     
  2. I will make more dishes to make a health food program.
     

RECIPE SUBMITTED BY

<p>I'm a single mom of 2 great kids. I go to college full time, work as a writing tutor and also work at the county collector's office.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes