Amish Buttermilk Cheesecake
Crust:
1/2 cup butter
1/4 cup packed brown sugar
1 cup whole wheat flour or 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 macaroons, crushed
- 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, don't overbeat.
- Spoon into prepared crust lined pan.
- Sprinkle the top with the crushed macaroons.
- Bake in oven for 70 minutes or until set.
- This tends to be wobbly for a long time, so dont over cook, but keep center semi wobbly.
- 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 center area.
- Cool before cutting.
- Serve with raspberry sauce and fresh raspberries.