Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, carla halls buttermilk cheesecake with a rhubarb glaze. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Make ready 2 cup chocolate wafer cookies
- Make ready 1 For the crust
- Prepare 6 tbsp melted butter
- Get 1/2 tsp salt
- Prepare 1 For the filling
- Get 2 lb cream cheese (softened)
- Get 1 1/4 cup granulated sugar
- Get 3 large eggs (room temperature)
- Prepare 1/2 tsp salt
- Get 2 tsp vanilla extract
- Prepare 1 cup buttermilk (room temperature)
- Make ready 1 For the rhubarb glaze
- Make ready 1 cup rhubarb (cut into 1-inch pieces)
- Take 1/2 cup water
- Make ready 1/4 cup sugar
- Prepare 1/2 lemon (juice and zest)
- Make ready 1 tbsp cornstarch
Carla is a master of Southern cuisine AND baking, and this pie stands at the nexus of both. Rhubarb Berry Slab Pie by Carla Hall Recipe. We love cheesecake, and this is so delicious with a vanilla wafer crust and a pudding and cream cheese filling. 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.
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!
Carla Hall's Little Gem salad is drizzled with a horseradish-spiked buttermilk dressing. In a large saucepan, combine rhubarb, sugar, cornstarch and lemon juice. 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. Bring to boil, stirring until sugar dissolves.
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