Buttermilk Cheesecake 1972

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• 1/2 cup room temp butter
• 1 1/2 cups crushed graham wafer crumbs
• 1/2 cup yellow cornmeal (medium or coarse)
• 2 tablespoons granulated sugar
• 24 ounces cream cheese
• 1/2 cup room temperature butter
• 1 cup granulated sugar
• 1 -2 lemon, zest of, of
• 3/4 cup dairy fresh buttermilk
• 1 teaspoon pure vanilla extract
• 4 large eggs

Recipe

• 1 crust:.
• 2 melt butter and add all other ingredients to make a crumb mixture.
• 3 butter a 9 inch spring pan and pat in the crumbs forming a shell.
• 4 bake for ten minutes at 350 degrees.
• 5 remove from oven and set aside.
• 6 filling:.
• 7 cream the butter with the cream cheese and zest of lemon.
• 8 beat well until nice and smooth.
• 9 add the buttermilk and vanilla, again beat well and smooth.
• 10 add eggs one at a time, incorporating each on well, but do not overbeat.
• 11 again will specify do not over beat.
• 12 pour into the prebaked crust and set into oven.
• 13 bake at 350 for 25 minutes.
• 14 bake then reducing heat to 300 and bake 25 more minutes.
• 15 reduce heat down again to 200 degrees and finish baking until just slightly jiggly in centre, this is about another 20 to 25 minutes.
• 16 can also place a small pot of water in the back corner of oven, or place in a water bath if desired.
• 17 i usually dry bake all my cheesecakes, but this recipe allows for all types of baking.
• 18 remove and let cool to room temp on a rack for at least three hours.
• 19 then refrigerate and chill.