Buttermilk Cheesecake
From chefmeow 15 years ago
- 70 minutes to make
- Serves 8
BUTTERMILK CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Maxwell Estate in Grand Prairie, Texas in 1981.
Ingredients
- 1 cup butter at room temperature shopping list
- 1-1/2 cup graham cracker crumbs shopping list
- 1/2 cup cornmeal shopping list
- 1-1/4 cup granulated sugar shopping list
- 24 ounces cream cheese softened shopping list
- 3/4 cup buttermilk shopping list
- 1 teaspoon vanilla shopping list
- 4 eggs shopping list
How to make it
- Preheat oven to 350.
- Melt 1/2 cup butter then add cracker crumbs, cornmeal and 1/4 cup sugar mixing thoroughly.
- Pour it into greased spring form pan and press into bottom and partially up sides.
- Bake 10 minutes then remove from oven and set aside.
- Cream remaining butter and sugar with cheese until smooth then add buttermilk and vanilla.
- Beat until well mixed then add eggs and beat slowly until combined.
- Pour batter into crust and bake 20 minutes then turn oven to 300 and bake 30 minutes more.
- Turn oven to 200 and bake 20 minutes then cool completely and chill for several hours.
People Who Like This Dish 8
- anitapicosita Nowhere, Us
- chelby1969 Alliance, Ohio
- LAdelle Nowhere, Us
- clbacon Birmingham, AL
- skatecreek Ashford, WA
- lycett CANYON COUNTRY, CA
- jeffsgirl Medford, OR
- chefmeow Garland, TX
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The Rating
Reviewed by 2 people-
I just made this cake a few days ago using your recipe. It was great! Your recipe is so easy to follow, I like how you typed it out in short little steps instead of one big jumbled paragraph. Thanks so much!
LAdelle
in loved it
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