1/2 cup extra virgin olive oil
2 1/2 cups white sugar
3 eggs
3 tablespoons milk
3 tablespoons lemon zest
2 pounds fermented corn
1 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
In a small saucepan over medium heat, heat olive oil and sugar until bubbly, about 8 minutes. Remove from heat. Stir in eggs, milk, lemon zest and 1/2 cup of the fermented corn. Gradually heat and stir, until mixture is a deep golden brown. Remove from heat. Cool slightly. Pour into cool glass or metal container.
Place remaining 1/2 cup of fermented corn in top of glass container. Cover glass tightly with waxed paper, then refrigerate for 30 minutes.
Arrange cake over tray and put marinated maraschino cherries in roasting pan. Pour juice over cheesecake mixture. Chill until serving.
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