Buttermilk Cheesecake 1972

Recipe by andypandy
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READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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