Best Buttermilk Cheesecake Recipes

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.

BLUEBERRY BUTTERMILK CHEESECAKE ICE CREAM

Steps:

• Put the ice cream base in a 1-gallon container. Add the vanilla, lemon concentrate, and buttermilk and stir to combine. Freeze until the mixture forms a peak, about 10 minutes.
• After freezing, fold in the cheesecake and graham cracker pieces. Then swirl in the blueberry sauce. Let harden thoroughly in the freezer before serving, approximately 12 hours in a home freezer.
• You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared.

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.

BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE

Steps:

• For the Crust: preheat oven to 325 degrees F. 2 Prepare a 9-inch spring form pan with cooking spray. In the base of a food processor, pulse together the crust ingredients until the cookies are fine crumbs and the ingredients have incorporated. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and allow to cool completely while preparing the filling. Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil. 3 For the Filling: beat together the cream cheese and sugar until fluffy, about 5 minutes. Beat in one egg at a time, making sure to incorporate fully between each addition. Add the salt and vanilla extract and buttermilk. Mix just until combined. 4 Pour the batter over the prepared, cooled crust. Place the cheesecake inside a roasting pan. Transfer the pan to the preheated oven. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form. Cook until just slightly jiggly in the center, about an hour and 15 minutes. 5 Meanwhile, make the rhubarb glaze. 6 Combine all the ingredients in a medium pot. Whisk to combine until smooth. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the mixture has thickened and the rhubarb is tender, about 15 minutes. Blend until smooth and cool to room temperature. 7 Remove cheesecake from oven and place spring form gently on a cooling rack. Cool to room temperature. Pour the cooled glaze over the top of the cooled caked. Place in the refrigerator for at least 2 hours. 8 Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!