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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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BUTTERMILK CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Maxwell Estate in Grand Prairie, Texas in 1981. Ingredients:
1 cup butter at room temperature |
1-1/2 cup graham cracker crumbs |
1/2 cup cornmeal |
1-1/4 cup granulated sugar |
24 ounces cream cheese softened |
3/4 cup buttermilk |
1 teaspoon vanilla |
4 eggs |
Directions:
1. Preheat oven to 350.
2. Melt 1/2 cup butter then add cracker crumbs, cornmeal and 1/4 cup sugar mixing thoroughly.
3. Pour it into greased spring form pan and press into bottom and partially up sides.
4. Bake 10 minutes then remove from oven and set aside.
5. Cream remaining butter and sugar with cheese until smooth then add buttermilk and vanilla.
6. Beat until well mixed then add eggs and beat slowly until combined.
7. Pour batter into crust and bake 20 minutes then turn oven to 300 and bake 30 minutes more.
8. Turn oven to 200 and bake 20 minutes then cool completely and chill for several hours.
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