Ingrédients pour Buttermilk Cheesecake 1972
- 6 tablespoons (3 ounces) melted unsalted butter
- 1 ½ cups graham cracker crumbs
- Yellow Cornmeal
- ¾ cup granulated sugar
- 8 ounces cream cheese
- Lemon, Zest Of
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 3 large eggs
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Comment préparer Buttermilk Cheesecake 1972
- **Crust:**
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs (or make a shortbread crust according to your preferred recipe), ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Create an even shell.
- Bake for 10 minutes. Remove from oven and let cool completely.
- **Filling:**
- In a large bowl, beat 8 ounces cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar, beating until well combined.
- Beat in the zest of 1 lemon.
- Add 1 cup buttermilk and 1 teaspoon vanilla extract. Beat until smooth.
- Add 3 large eggs, one at a time, mixing well after each addition. Be careful not to overmix.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (optional water bath).
- Bake at 350°F (175°C) for 25 minutes.
- Reduce oven temperature to 300°F (150°C) and bake for another 25 minutes.
- Reduce oven temperature to 200°F (95°C) and bake for 20-25 minutes more, or until the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack (at least 3 hours).
- Refrigerate for at least 6 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
110g
Fat
137g
Carbs
13g
