AMISH BUTTERMILK CHEESECAKE
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
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.
LITTLE BUTTERMILK CHEESECAKES WITH HONEY ROAST SUMMER FRUITS
These pretty miniature baked cheesecakes are so easy to make and serve. Adjust the toppings throughout the year, using whatever fruits are in season
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h10m
Yield Makes 9
Number Of Ingredients 13
Steps:
- Heat oven to 150C/130C fan/gas 2 and line nine holes of a muffin tin with muffin cases. Put the biscuits in a food bag and crush to fine crumbs using a rolling pin or use a food processor, then mix with the butter. Spoon into the muffin holes and use the back of a spoon to press the biscuits into a compact layer.
- Whisk the cream cheese, buttermilk, sugar, eggs and vanilla in a jug. Pour onto the biscuit bases, filling them right to the top. Bake for 20 mins, then turn the oven off and leave the cheesecakes inside for 2 hrs, or until the oven is completely cool. Once cool, chill for at least 3 hrs, or overnight if you can.
- Heat oven to 180C/160C fan/gas 4. Toss the stone fruit, honey, wine and vanilla in a roasting tin and cook for 15 mins, until the fruit starts to soften and caramelise in places. Add the berries to the tin and cook for another 2-3 mins until they look shiny and juicy. Leave to cool. When you're ready to serve, place the cheesecakes on a platter or individual plates, then top each one with a spoonful of jam and some of the fruits, drizzling over any juice from the tin.
Nutrition Facts : Calories 331 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.66 milligram of sodium
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