Buttermilk Cheesecake 1972 Recipes

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AMISH BUTTERMILK CHEESECAKE



Amish Buttermilk Cheesecake image

Make and share this Amish Buttermilk Cheesecake recipe from Food.com.

Provided by andypandy

Categories     Cheesecake

Time 1h25m

Yield 1 10 inch spring form, 12 serving(s)

Number Of Ingredients 13

1/2 cup butter
1/4 cup packed brown sugar
1 cup whole wheat flour or 1 cup all-purpose flour
1 cup regular rolled oats
1/4 teaspoon ground cinnamon
16 ounces cream cheese
1 1/4 cups dairy buttermilk
2 large eggs
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup soft coconut macaroon, crushed

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.

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