Amish Buttermilk Cheesecake
This is a recipe from Bon Appetit magazine. Prepare this in a 9 or 10 inch spring form pan.
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READY IN: 1hr 25mins
SERVES: 12
YIELD: 1 10 inch spring form
UNITS: US
INGREDIENTS
NutritionCrust
- 1⁄2cup butter
- 1⁄4cup packed brown sugar
- 1
- 1cup regular rolled oats
- 1⁄4teaspoon ground cinnamon
Filling
- 16ounces cream cheese
- 1 1⁄4cups dairy buttermilk
- 2large eggs
- 1⁄4cup brown sugar
- 1tablespoon all-purpose flour
- 1teaspoon baking soda
- 1teaspoon vanilla
Topping
- 3⁄4cup soft coconut macaroon, crushed
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DIRECTIONS
- 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.
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