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Amish Buttermilk Cheesecake

Amish Buttermilk Cheesecake Recipe

This is a recipe from Bon Appetit magazine. Prepare this in a 9 or 10 inch spring form pan.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Cheese, Cheesecake, Dessert
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 1 10 inch spring form
Calories: 320kcal

Ingredients

Crust

  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 cup whole wheat flour or 1 cup all-purpose flour
  • 1 cup regular rolled oats
  • 1/4 teaspoon ground cinnamon

Filling

  • 16 ounces cream cheese
  • 1 1/4 cups dairy buttermilk
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Topping

  • 3/4 cup soft coconut macaroon, crushed

Instructions

  • 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.

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Nutrition

Serving: 108g | Calories: 320kcal | Carbohydrates: 23.6g | Protein: 7.3g | Fat: 22.5g | Saturated Fat: 13.7g | Cholesterol: 98.2mg | Sodium: 314.1mg | Fiber: 1.9g | Sugar: 10.4g