Buttermilk Cheesecake Food

AMISH BUTTERMILK CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt butter, stir in brown sugar, flour and oats.
• Press into 9 or 10 inch spring form pan.
• Beat cream cheese, and brown sugar in a bowl until smooth.
• Beat in the buttermilk, flour and soda until smooth.
• Beat in two large eggs until mixed, add in vanilla, dont overbeat.
• Spoon into prepared crust lined pan.
• Sprinkle the top with the crushed macarrons.
• Bake in oven for 70 minutes or until set.
• This tends to be jiggly for a long time, so dont over cook, but keep centre semi jiggily. If desired turn heat off and let cool with door ajar.
• This also puffs up to the top of pan, top browns, and when cooled does fall in the centre area.
• Cool before cutting.
• Serve with raspberry sauce and fresh raspberries.

BUTTERMILK CHEESECAKE 1972

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.

LITTLE BUTTERMILK CHEESECAKES WITH HONEY ROAST SUMMER FRUITS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
• Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
• Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you're ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.