Buttermilk Cheesecake With A Rhubarb Glaze Food
BUTTERMILK CHEESECAKE 1972
use a short crust base see my other recipes for cheesecake pastry. Or use a graham crust as the recipe includes.
Provided by andypandy
Categories Cheesecake
Time 1h30m
Yield 1 9inch springform, 10 serving(s)
Number Of Ingredients 11
Steps:
- Crust:.
- Melt butter and add all other ingredients to make a crumb mixture.
- Butter a 9 inch spring pan and pat in the crumbs forming a shell.
- Bake for ten minutes at 350 degrees.
- Remove from oven and set aside.
- Filling:.
- Cream the butter with the cream cheese and zest of lemon.
- Beat well until nice and smooth.
- Add the buttermilk and vanilla, again beat well and smooth.
- Add eggs one at a time, incorporating each on well, but do not overbeat.
- Again will specify do not over beat.
- Pour into the prebaked crust and set into oven.
- Bake at 350 for 25 minutes.
- Bake then reducing heat to 300 and bake 25 more minutes.
- Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
- Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
- I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
- Remove and let cool to room temp on a rack for at least three hours.
- Then refrigerate and chill.
Nutrition Facts : Calories 600.7, Fat 45.8, SaturatedFat 27.6, Cholesterol 209, Sodium 457.9, Carbohydrate 39.8, Fiber 0.8, Sugar 27.7, Protein 9.8
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