Buttermilk Cheesecake 1972 Recipes

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.

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 RECIPE

Steps:

• SERVINGS: 16 - 20 Preheat the oven to 350 degrees. Have ready a large roasting pan and a kettle of just-boiled water. Spray a 10-inch springform pan with nonstick spray oil and wrap the outside of the pan with aluminum foil. Sprinkle the graham cracker or vanilla wafer crumbs on the bottom to create a base for the cake, pressing them in. Set aside. Combine the sugar and cornstarch in a small bowl and set aside. In the bowl of an electric mixer on low speed, beat the cream cheese until it is slightly fluffy. Add the sugar-cornstarch mixture to the cream cheese and beat until just incorporated. Add the lemon juice and vanilla extract. With the mixer still on low speed, add the eggs and yolks one at a time, incorporating after each addition. Stop to scrape down the sides of the bowl as needed. Still on low speed, add the sour cream, then the buttermilk. Increase the speed to medium and beat the batter for 20 seconds to make sure it is well mixed. Pour the batter evenly into the prepared pan. Then place the springform pan in the roasting pan. Transfer to the middle oven rack and pour the boiled water into the roasting pan until it comes halfway up the sides of the springform pan. Bake the cake in its water bath for 55 to 65 minutes. The cake will rise, feel set in the middle and be barely jiggly when the pan is poked with a fork. Remove from the oven and cool the cake in its water bath for 30 minutes, then remove from the water and put the cake, still in its foil-wrapped springform pan, in the refrigerator overnight. To serve, carefully run a warm, dry knife around the sides of the cake to loosen it. Unhinge the sides of the pan and remove. Slide the cake onto a serving platter.