Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, carla halls buttermilk cheesecake with a rhubarb glaze. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Start by mixing together the cookie crumbs, the salt, and the melted butter in a bowl for the crust. Press mixture into a springform pan. Place the cheesecake inside a roasting pan. Transfer the pan to the preheated oven.
Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have carla halls buttermilk cheesecake with a rhubarb glaze using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:
- Prepare chocolate wafer cookies
- Make ready For the crust
- Prepare melted butter
- Get salt
- Get For the filling
- Make ready cream cheese (softened)
- Make ready granulated sugar
- Get eggs (room temperature)
- Take salt
- Prepare vanilla extract
- Prepare buttermilk (room temperature)
- Prepare For the rhubarb glaze
- Take rhubarb (cut into 1-inch pieces)
- Take water
- Get sugar
- Get lemon (juice and zest)
- Make ready cornstarch
Buttermilk Rhubarb Cheesecake is a definite departure from our usual cheesecake. The rhubarb glaze adds more flavor and tang to the deep rich buttermilk cheesecake. Take your cheesecake up a notch by using buttermilk and adding this delicious rhubarb glaze! Carla Hall shares her favorite old and new recipes that will bring comfort food into your home.
Instructions to make Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:
- For the Crust: preheat oven to 325°F.
- Prepare a 9-inch spring form pan with cooking spray. In the base of a food processor, pulse together the crust ingredients until the cookies are fine crumbs and the ingredients have incorporated. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from oven and allow to cool completely while preparing the filling. Once cooled, wrap the outside and bottom with two pieces of heavy duty aluminum foil.
- For the Filling: beat together the cream cheese and sugar until fluffy, about 5 minutes. Beat in one egg at a time, making sure to incorporate fully between each addition. Add the salt and vanilla extract and buttermilk. Mix just until combined.
- Pour the batter over the prepared, cooled crust. Place the cheesecake inside a roasting pan. Transfer the pan to the preheated oven. Carefully pour warm water into the roasting pan until it reaches halfway up the sides of the spring form. Cook until just slightly jiggly in the center, about an hour and 15 minutes.
- Meanwhile, make the rhubarb glaze.
- Combine all the ingredients in a medium pot. Whisk to combine until smooth. Bring to a boil and reduce to a simmer. Cook, stirring occasionally, until the mixture has thickened and the rhubarb is tender, about 15 minutes. Blend until smooth and cool to room temperature.
- Remove cheesecake from oven and place spring form gently on a cooling rack. Cool to room temperature. Pour the cooled glaze over the top of the cooled caked. Place in the refrigerator for at least 2 hours.
- Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!
Take your cheesecake up a notch by using buttermilk and adding this delicious rhubarb glaze! Carla Hall shares her favorite old and new recipes that will bring comfort food into your home. Festive Chicken & Greens Carla Hall. Bison Burger with Peach Tomato Jam Carla Hall. Red Chile Beef Enchiladas Carla Hall.
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