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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 Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:
- Make ready 2 cup - chocolate wafer cookies
- Need 1 - For the crust
- Take 6 tbsp melted butter
- Give 1/2 tsp - salt
- Need 1 of For the filling
- Make ready 2 lb cream cheese (softened)
- Take 1 1/4 cup for granulated sugar
- Require 3 large eggs (room temperature)
- Need 1/2 tsp - salt
- Give 2 tsp of vanilla extract
- You need 1 cup - buttermilk (room temperature)
- Require 1 for For the rhubarb glaze
- Give 1 cup - rhubarb (cut into 1-inch pieces)
- Provide 1/2 cup - water
- Provide 1/4 cup - sugar
- Provide 1/2 of lemon (juice and zest)
- Prepare 1 tbsp - cornstarch
This recipe, from celebrity chef Carla Hall's newest cookbook, is fabulous with chopped vegetables of every sort, from tomatoes and corn to Little Gems and cherry tomatoes. Carla Hall's Little Gem salad is drizzled with a horseradish-spiked buttermilk dressing. Cinnamon Spice Cake with Fig Buttercream, White Chocolate Ganache and Buttermilk Caramel. 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 instructions:
- 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!
It should be a little thicker than heavy cream. Begin by making a simple crust of flour, sugar and butter, then top with chopped rhubarb macerated in sugar and flour. After the crust has baked, top with a blend of cream cheese, sugar and eggs. Chef Carla Hall bakes up a simple, colorful and beautiful dessert. Hall's "Cookie Art" takes a classic shortbread cookie recipe and uses it to create an edible blank canvas which allows you to "paint" with multicolored frosting to turn your creation into a masterpiece.
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