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Buttermilk Cheesecake 1972 Recipe

Indulge in the creamy perfection of this vintage Buttermilk Cheesecake recipe! This recipe, dating back to 1972, offers a delightful twist on a classic dessert. Choose your favorite crust – a buttery shortbread (see our other recipes for details) or a classic graham cracker crust – and prepare to be amazed by the tangy buttermilk filling. This recipe provides detailed instructions for achieving a perfectly smooth and creamy texture, with options for dry baking or a water bath. Get ready for a taste of nostalgia with this unforgettable cheesecake!

Prep Time 30 mins
Cook Time 90 mins
Calories 600.7 kcal
Protein 19g
Rating 4.0 (1 Reviews)
Buttermilk Cheesecake 1972 83

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Buttermilk Cheesecake 1972

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How to Make Buttermilk Cheesecake 1972

  1. **Crust:**
  2. Preheat oven to 350°F (175°C).
  3. 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.
  4. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Create an even shell.
  5. Bake for 10 minutes. Remove from oven and let cool completely.
  6. **Filling:**
  7. In a large bowl, beat 8 ounces cream cheese until smooth and creamy. Gradually add ½ cup granulated sugar, beating until well combined.
  8. Beat in the zest of 1 lemon.
  9. Add 1 cup buttermilk and 1 teaspoon vanilla extract. Beat until smooth.
  10. Add 3 large eggs, one at a time, mixing well after each addition. Be careful not to overmix.
  11. Pour the batter into the prepared crust.
  12. 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).
  13. Bake at 350°F (175°C) for 25 minutes.
  14. Reduce oven temperature to 300°F (150°C) and bake for another 25 minutes.
  15. Reduce oven temperature to 200°F (95°C) and bake for 20-25 minutes more, or until the center is just slightly jiggly.
  16. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to prevent cracking.
  17. Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack (at least 3 hours).
  18. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion North American Desserts Canadian Holiday Event Spring Cheesecake Seasonal Ontario 4 Hours Or Less