Ingredients for Amish Buttermilk Cheesecake
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- Whole Wheat Flour
- 1 cup rolled oats
- Ground Cinnamon
- 16 ounces cream cheese
- 1 cup buttermilk
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup crushed coconut macaroons
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How to Make Amish Buttermilk Cheesecake
- Preheat oven to 350°F (175°C).
- In a medium bowl, melt 1/2 cup (1 stick) unsalted butter. Stir in 1/2 cup packed brown sugar, 1/2 cup all-purpose flour, and 1 cup rolled oats until combined.
- Press the mixture into the bottom of a 9 or 10-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat 16 ounces cream cheese until smooth. Gradually beat in 1/2 cup packed brown sugar until well combined.
- Beat in 1 cup buttermilk, 1/4 cup all-purpose flour, and 1/2 teaspoon baking soda until smooth.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Do not overmix.
- Pour the batter into the prepared crust.
- Sprinkle the top with 1/2 cup crushed macarons (or other desired topping).
- Bake for 70-85 minutes, or until the edges are set and the center is just slightly jiggly. The top will puff and brown.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Serve chilled with raspberry sauce and fresh raspberries.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
68g
Carbs
7g
