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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, carla halls buttermilk cheesecake with a rhubarb glaze. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE is something that I have loved my entire life. They’re nice and they look fantastic.

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.

To get started with this 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 cook it.

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

One trick Carla Hall and other chefs have recommended is that when butter starts to soften in your hands, stick the whole bowl of dry ingredients and butter in the fridge to cool off until you're ready to begin. 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. Begin by making a simple crust of flour, sugar and butter, then top with chopped rhubarb macerated in sugar and flour.

Instructions to make Carla halls BUTTERMILK CHEESECAKE WITH A RHUBARB GLAZE:
  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!

After the crust has baked, top with a blend of cream cheese, sugar and eggs. In a large saucepan, combine rhubarb, sugar, cornstarch and lemon juice. Lemon Sour Cream Pound Cake - easy made from scratch cake. Top the cake with a lemon glaze for more yummy lemon flavor. · Planning a Mexican menu? Complete the meal with this heavenly cheesecake—the cinnamon and chili powder add authentic flavor.

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