Buttermilk Cheesecake 1972 Recipe

Name: Buttermilk Cheesecake 1972
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1/2 cup room temp butter; 1 1/2 cups crushed graham wafer crumbs; 1/2 cup yellow cornmeal (medium or coarse); 2 tablespoons granulated sugar; Filling; 24 ounces cream cheese; 1/2 cup room temperature butter; 1 cup granulated sugar; 1 -2 lemon, zest of, of; 3/4 cup dairy fresh buttermilk; 1 teaspoon pure vanilla extract; 4 large eggs

Servings: persons

Crust
1/2 cup room temp butter
1 1/2 cups crushed graham wafer crumbs
1/2 cup yellow cornmeal (medium or coarse)
2 tablespoons granulated sugar
Filling
24 ounces cream cheese
1/2 cup room temperature butter
1 cup granulated sugar
1 -2 lemon, zest of, of
3/4 cup dairy fresh buttermilk
1 teaspoon pure vanilla extract
4 large eggs

1
Crust:
2
Melt butter and add all other ingredients to make a crumb mixture.
3
Butter a 9 inch spring pan and pat in the crumbs forming a shell.
4
Bake for ten minutes at 350 degrees.
5
Remove from oven and set aside.
6
Filling:
7
Cream the butter with the cream cheese and zest of lemon.
8
Beat well until nice and smooth.
9
Add the buttermilk and vanilla, again beat well and smooth.
10
Add eggs one at a time, incorporating each on well, but do not overbeat.
11
Again will specify do not over beat.
12
Pour into the prebaked crust and set into oven.
13
Bake at 350 for 25 minutes.
14
Bake then reducing heat to 300 and bake 25 more minutes.
15
Reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
16
Can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
17
I usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
18
Remove and let cool to room temp on a rack for at least three hours.
19
Then refrigerate and chill.

1843

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Crust, 1/2 cup room temp butter, 1 1/2 cups crushed graham wafer crumbs, 1/2 cup yellow cornmeal (medium or coarse), and more.

Yes, Buttermilk Cheesecake 1972 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cheesecake 1972

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