Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE
Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE

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Embrace the richness real buttermilk adds to cheesecake. Combine that with a Tangy Rhubarb glaze for a superb Surely someone has a recipe out there for a buttermilk dessert recipe that uses rhubarb? This cheesecake is made with buttermilk for a great tang.

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Ingredients requirements of Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:
  1. Give 2 cup for chocolate wafer cookies
  2. Give 1 for For the crust
  3. Make ready 6 tbsp melted butter
  4. Make ready 1/2 tsp for salt
  5. Need 1 for For the filling
  6. You need 2 lb cream cheese (softened)
  7. Give 1 1/4 cup - granulated sugar
  8. Take 3 large - eggs (room temperature)
  9. Provide 1/2 tsp salt
  10. Give 2 tsp vanilla extract
  11. Make ready 1 cup of buttermilk (room temperature)
  12. Give 1 for For the rhubarb glaze
  13. Make ready 1 cup of rhubarb (cut into 1-inch pieces)
  14. Get 1/2 cup for water
  15. You need 1/4 cup for sugar
  16. Get 1/2 lemon (juice and zest)
  17. Give 1 tbsp for cornstarch

Carla Hall's Little Gem salad is drizzled with a horseradish-spiked buttermilk dressing. Carla Hall has a butter hack that does the trick every time on the Food Network Kitchen app. Luckily, while tuning in to Carla's Flaky Buttermilk Biscuit class on the Food Network Kitchen app, I learned a better way to handle this predicament. Carla Hall gives you decades of tips and tricks to make the perfect flaky buttermilk biscuits that are tender and crispy on the bottom.

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE start cooking:
  1. For the Crust: preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, make the rhubarb glaze.
  6. 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.
  7. 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.
  8. Tip: switch up the rhubarb glaze with a different flavor, such as strawberry!

It should be a little thicker than heavy cream. Mix until the dough forms a shaggy ball and there are no dry bits of flour left. Stay in the know with a daily dose of the best seasonal recipes! Bake until the internal temperature of the meatloaf. Bring to boil, stirring until sugar dissolves.

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